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Chicken with mango, tamarind, peanuts and chilli sauce
Serves 4 Starters and mains
Ingredients
- 3tbsp pressed tamarind pulp, tamarind paste or sauce
- juice 1 lime
- 1tbsp light brown soft or palm sugar
- 1tsp Southeast Asian chilli sauce or Indonesian sambal oelek, to taste
- 2tsp fish sauce or light soy sauce
- 400g leftover cooked chicken, shredded or sliced
- 2 ripe or green, unripe mangoes, peeled, stoned and thinly sliced
- 150g ready to eat beansprouts
- 1 cucumber, peeled and thinly sliced
- 1⁄2 bunch spring onions, thinly sliced
- 100g roasted peanuts, crushed
- 1 small bunch mint, leaves
- roughly chopped, or Thai basil leaves
Method
If using tamarind pulp, soften it in the same quantity of
boiling water to form a paste,
discarding any seeds. Whisk
together the tamarind paste or
sauce with the lime juice, sugar
and chilli sauce or sambal
oelek in a bowl. Add the fish
sauce or light soy sauce and
season to taste with salt,
bearing in mind the fish sauce
is also salty. Use half this
dressing to coat the chicken.
Toss the mango slices, beansprouts, cucumber and spring onions with half the peanuts and the remaining dressing in a bowl and arrange on a serving plate.
Top with the dressed chicken and scatter the mint or basil and remaining peanuts over the top to serve.
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