Chicken and mango chutney

There's absolutely no point in me keep printing off recipes - I can never find what I'm looking for. So I'm going to post them instead. Not sure I can have the chicken as it includes frying in lot of oil but it's a very healthy batter with rice flour, coconut milk and sparkling water!!

Crispy coconut chicken with mango chutney

2 chicken breasts

125g rice flour or plain flour

½ teaspoon salt

25g unsweetened Fairtrade desiccated coconut milk

225ml ice cold sparkling water

½ teaspoon chilli powder

oil for cooking

Sift the flour and salt into a bowl and mix in the coconut and chilli powder. Whisk in the water and set aside.
Cut the chicken into strips. Heat a thumb nail depth of oil in a frying pan over medium heat. When hot, dip the chicken strips into flour, shake off the excess and then dip into the batter and then the oil. Fry until golden – about 2 minutes each side. Drain on kitchen paper and serve immediately.

Mango Chutney

2 Fairtrade mangoes, peeled and cut into 1cm dice

2 finely chopped shallots

1 red chilli, finely chopped

25g ginger, finely chopped

1 tablespoon oil

1 teaspoon ground coriander

1 teaspoon mustard seeds

pinch all spice

100g Fairtrade golden granulated sugar

juice of 2 limes

Heat the oil in a saucepan and add the shallots, chilli and ginger. Cook until soft on a medium heat. Add the coriander, mustard seeds and all spice and cook for 30 seconds. Add the mango, sugar and lime juice and simmer rapidly for 15 minutes or until liquid is thick. Cool. Serve with chicken – is also good with seafood and pate. Will keep in the fridge for up to 2 weeks.