Recipes Pan seared Chicken Breast with Mango Salsa for beginners

Pan seared Chicken Breast with Mango Salsa - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Pan seared Chicken Breast with Mango Salsa! A quick and easy dinner that is ready in under 25 minutes!

You can cook Pan seared Chicken Breast with Mango Salsa with 16 Ingredients and 6 steps. See the following guide!

1. 2 skinless boneless chicken breast.
2. 5 cloves garlic.
3. 2 medium sized shallots.
4. 5 tbsp ginger paste.
5. 5 tbsp turmeric powder.
6. 5 tbsp Coriander powder.
7. 5 tbsp Cumin Powder.
8. 2 tbsp red chilli powder.
9. 1 tbsp vinegar.
10. 4 tbsp mustard oil/Canola oil.
11. 2 mango, half raw (sour).
12. 2 green chillies.
13. 2 red chillies.
14. to taste salt.
15. to taste black pepper.
16. 1 lemon/lime.

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 !.