Pan seared Chicken Breast with Mango Salsa
Steak style Chicken, and some tangy salsa
Pan seared Chicken Breast with Mango Salsa
Steak style Chicken, and some tangy salsa
Cooking Instructions
- 1
Create your marinade: Grind shallots and garlic, mix with all powders, ginger paste, mustard oil, tiny amount of lemon juice, vinegar, salt, pepper.
- 2
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.
- 3
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)
- 4
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.
- 5
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.
- 6
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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