8 kid butterfly chops
125 mls lemon juice
2 teaspns curry powder
2 teaspns brown sugar
2 teaspns butter
1 tblespn cornflour
425 gm can sliced mangoes, drained,reserve juice
1 chicken stock cube, crumbled
Marinate chops in a combination of lemon juice, curry powder and brown sugar
for at least 10 minutes. Drain and reserve marinade. Heat butter in a frying
pan. Fry chops for 4-5 minutes on each side. Remove from pan and keep warm.
Blend cornflour with mango juice and add to pan with reserved marinade and
crumbled stock cube. Bring to the boil, stirring constantly until thickened. Add
mango slices and allow to heat through. Serve chops with mango sauce accompanied
by seasonal vegetables and steamed Basmati or Jasmine rice.