Kingly Foods

It is so hard to find crème fraiche in America but when you do you’re happy! At least I was :D Although the only meal I know by heart goes well with crème fraiche is Mango Chicken – here it is!

Its pretty simple actually, takes about 30-40 minutes total maybe.

What you need is a big pan, two chicken fillets, one bell pepper (any colour you’d like. I prefer yellow, but green and red works well too!), one mango, mango chutney (Indian mango preserve), sambal oelek, soy, water, and crème fraiche.

Cut up the fillets into half inch thick slices and put them in the pan. Fry them so they are completely white, and not on high heat either. You don’t want them to burn and get dry. When all white, add half a cup of water and about one tablespoon of soy sauce. Put on a lid, turn down the heat. And let boil for about 10-15 minutes.

While the chicken is boiling cut up the vegetables and the mango. Put them all together in a bowl.

Now is a good time to start the rice :)

Take off the lid off the pan, add one cup of crème fraiche, one or two tablespoons of mango chutney (I like it so I use two table spoons for flavour ^^) and one teaspoon of sambal oelek. Stir around until crème fraiche is liquid and tan coloured from the sambal and chutney. When brought to a boil add the mango and the bell peppers. Let boil for a few minutes on low heat.

I served this with rice, mango chutney and some small red tomatoes. It was really good and I actually overate – so its literally dangerously good.

Enjoy!

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