Indian Mango Broth with Chicken

• 1 tbsp vegetable oil (15 mL)
• 1 shallot, minced
• 5 cups chicken broth (1.25 L)
• 1 tbsp minced gingerroot (15 mL)
• 1/2 tsp curry powder (2 mL)
• 1/2 tsp ground turmeric (2 mL)
• 1/4 tsp cayenne pepper (1 mL)
• 1/4 tsp ground cumin (1 mL)
• 1/2 cup chopped mango (about 1.2 mango) (125 mL)
• 1 lb boneless skinless chicken breasts, thinly sliced and cut into 1-inch (2.5 cm) strips (500 g)

1. Broth: In a large saucepan, heat oil over medium heat.
2. Add shallot and saute for 2 minutes or until softened.
3. Add chicken broth, ginger, curry powder, turmeric, cayenne pepper and cumin; simmer, covered, for 15 minutes to allow flavors to blend.
4. Add mango to broth and simmer, uncovered, for another 5 minutes.
5. Transfer broth to fondue pot, setting flame to keep at a simmer.
6. Spear chicken with fondue fork and fondue for 2 to 4 minutes or until cooked through.
7. Serve with...
8. Thai peanut sauce, red curry paste, mango salsa or chutney.

vegetable oil, shallot, chicken broth, gingerroot, curry, ground turmeric, cayenne pepper, ground cumin, mango, chicken breasts

Taken from www.cookstr.com/recipes/indian-mango-broth-with-chicken (may not work)