Cookbook:Mango Chicken

Ingredients

 * Skinless chicken fillets
 * Vegetable oil
 * Fresh mango, peeled and diced
 * Garlic, minced
 * Curry powder
 * Whole ginger root, skinned and julienned
 * Dry sherry or other white wine
 * Grated coconut or ground peanuts (optional)

Procedure

 * 1) Trim any gristle off the chicken, and cut it into bite-sized pieces.
 * 2) Put a saucepan or sauté pan on medium high heat and add a few teaspoons of oil.
 * 3) When the oil is hot, add the garlic and ginger, stirring frequently. After a minute or so, add the chicken. If you have a lot of chicken or a small pan, you may have to cook it in multiple batches.
 * 4) Cook until no more pink is visible and there are light brown scorch marks on all sides. Sprinkle curry powder over it at some point.
 * 5) When the chicken is almost done, add the mango and cook more, but no longer than a minute.
 * 6) To stop the cooking, add the wine to deglaze and turn down the heat.
 * 7) Serve over cooked rice (e.g., jasmine rice) and top with coconut or peanuts.