You can cook Pan seared Chicken Breast with Mango Salsa using 16 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Pan seared Chicken Breast with Mango Salsa
Prepare 2 of skinless boneless chicken breast.
You need 5 cloves of garlic.
Prepare 2 of medium sized shallots.
You need 5 tbsp of ginger paste.
It’s 5 tbsp of turmeric powder.
It’s 5 tbsp of Coriander powder.
It’s 5 tbsp of Cumin Powder.
Prepare 2 tbsp of red chilli powder.
Prepare 1 tbsp of vinegar.
You need 4 tbsp of mustard oil/Canola oil.
It’s 2 of mango, half raw (sour).
Prepare 2 of green chillies.
It’s 2 of red chillies.
It’s to taste of salt.
Prepare to taste of black pepper.
It’s 1 of lemon/lime.
Pan seared Chicken Breast with Mango Salsa instructions
Create your marinade: Grind shallots and garlic, mix with all powders, ginger paste, mustard oil, tiny amount of lemon juice, vinegar, salt, pepper..
Make the two chicken breasts four by halving its thickness. Pound the meat to stretch fibers. Pound with meat pounder or any heavy wine-bottle like material with pushing action..
Add the chicken breasts to the marinade. And let it rest for as long as you can. (Overnight is OK, but 30mins to an hour is just fine).
Heat cast iron pot. Make sure its very hot. Add a pinch of oil. Make sure its smoking. Carefully drop the marinated chicken breast to the pot. Cook around 6 to 8 minutes each side. You can infuse whole garlic., or rosemary branch too..
For salsa, cut mangoes, and cut green and red chillies in an angle, mix mango with salt, lemon juice, pepper. Transfer to serving dish. Garnish with chillies on top..
Serve with toasted bread, or by itself. If you have any suggestions to make this chicken more juicer, please leave me a comment !.
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