Mango-Tomato Chicken

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, toss the mango with the honey and 1 tablespoon of the lime juice. Set aside. Season the chicken on both sides with 1½ teaspoons salt and 1½ teaspoons of the garam masala.

Step 2

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken in single layer and cook until golden, 2 to 3 minutes. Flip the cutlets and cook until the second sides are golden, another 2 to 3 minutes. Transfer to a platter and tent with foil to keep warm.

Step 3

Pour off and discard all but 1 tablespoon of fat from the skillet and return the pan to medium. Add the onion, ½ teaspoon salt, the remaining 1 teaspoon garam masala and 2 tablespoons water. Cook, stirring occasionally and scraping up any browned bits, until the onion has softened, about 4 minutes. Add the ginger and jalapeño, then cook, stirring constantly, until the moisture has evaporated and the mixture begins to stick to the pan, about 1 minute.

Step 4

Stir in the tomatoes and cook until blistered. Add the mango and its juices. Cover and cook over medium-low, stirring occasionally, until the mango has softened, about 3 minutes. Off heat, stir in the remaining 1 tablespoon lime juice and the cilantro. Taste and season with salt and pepper. Spoon the mango-tomato mixture over the cutlets.