Pro Tips
**Chef's Tips & Troubleshooting:**
- Sear the meat well before adding liquids — the Maillard reaction builds deep flavor.
- Potatoes and carrots should be added after the meat is tender so they don't disintegrate.
- Liver spread added at the end thickens the sauce and adds richness — don't add it early or it turns grainy.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Mango Curry Chicken
Mango Curry Chicken has tasty chicken, creamy coconut milk, juicy mangoes, and curry powder for a delicious medley of sweet, savory, and fruity flavors. This hearty stew is easy to make and always a dinner hit!
Instructions
- Rinse chicken, Drain it well, and Pat them dry.
- In a bowl, Add salt and pepper to taste. Add 1 tablespoon of the curry powder and massage onto chicken. Marinate for about 30 minutes.
- Put large pan on medium heat and warm up some oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.
- Add chicken and Cook it until it gets lightly browned.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add coconut milk and curry powder. Stir to combine.
- Lower heat, cover, and cook for about 10 to 15 minutes or until chicken is cooked through and sauce is reduced.
- Add mango chunks, mashing with the back of the spoon. Keep cooking for about 2 to 3 minutes or until slightly thickened.
- Add salt and pepper until it suits your preference. Transfer it to a serving platter and garnish with chopped cilantro, if desired. Serve it while it's hot.
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Pro Tips & Troubleshooting
- Sear the meat well before adding liquids — the Maillard reaction builds deep flavor.
- Potatoes and carrots should be added after the meat is tender so they don't disintegrate.
- Liver spread added at the end thickens the sauce and adds richness — don't add it early or it turns grainy.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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