A lot has happened since my big move:
I settled into a new apartment.
Set up my new kitchen (the most important room in the house, obviously).
Bought my very first new car (which I treat like a newborn baby).
Explored my new neighborhood.
Celebrated my 22nd birthday. I stuffed my face like mad with a delicious meal (thanks Trav) and a massive piece of carrot cake (Thanks Justine for treating and helping - without you I probably would have died from a food coma).
(Yeah, I know you want in on that.)
I started a new job…and I can watch the sunset over the Hollywood sign like THIS every evening from my office:
Oh, look! This piece of paradise is within walking distance from me:
Needless to say, as an east coast girl, none of this feels like real life. It still has not hit me that I actually live here and that I can call this beautiful place home. (Don’t worry M&D, home will always be home :-) )
My new kitchen is exponentially better than my college kitchen. There is fantastic lighting, enough counter space for more than one cutting board (this is huge), and no more mice! Oh, and the oven here actually stays on one temperature for more than five minutes at a time. Big steps, people.
I have made some truly incredible meals since I have been out here, and I figured it just wouldn’t be fair of me to keep them from you ;-)
This recipe, curried mango chutney chicken, is one that I have had bookmarked for two years now and just never got around to making it. The original recipe serves it has a pasta dish, but I substituted the pasta for brown rice.
The mango chutney gives this dish incredible flavor.
If you are hoping for leftovers, you may want to make extra because this dish is bound to be scarfed down.
Curried Mango Chutney Chicken
2 cups diced peeled ripe mango (about one large)
1 cup finely chopped onion
1/2 cup water
2 Tablespoons brown sugar
1 Tablespoon curry powder
1 Tablespoon lime juice
1/2 teaspoon black pepper
1/2 teaspoon minced fresh ginger
1/4 teaspoon salt
1 teaspoon extra-virgin olive oil
2 garlic cloves, minced
1lb boneless, skinless chicken breast, cut into 1in. pieces
1/2 cup light coconut milk
1 Tablespoon sugar
1 teaspoon salt
1 to 2 teaspoons Thai fish sauce (if you don’t have this, you can whisk together 1 teaspoon soy sauce with one squeeze of fresh lime juice as a good substitute)
4 cups broccoli florets
brown rice for serving
For the chutney, combine the first 9 ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for about 15 minutes, stirring occasionally. As everything begins to soften, break down any larger pieces of mango with your spoon. The chutney is done when most of the liquid evaporates and the mixture is thick. Turn off the heat and cover with a lid to keep warm.
To make the chicken, heat the olive oil in a large nonstick pan over medium-high heat. Add the chicken, then the garlic and saute for 5 minutes. Add the coconut milk, sugar, salt, and Thai fish sauce, stirring everything together. Bring to a simmer. Add the broccoli and cover the pan, cooking for about 5-6 minutes or until the broccoli is crisp-tender. Stir the chutney into the chicken/broccoli mixture and toss well to combine. Serve immediately over brown rice.
Recipe adapted from: Cooking Light