Chicken Mandalay: A Culinary Gem from the Best of Bridge

The aroma of curry and apricots always transports me back to my grandmother’s kitchen. She was a devoted follower of the “Best of Bridge” cookbooks, a collection she treasured like family heirlooms. Chicken Mandalay was a staple at our family gatherings, its unique blend of sweet and savory flavors creating a comforting and unforgettable taste of home. It was more than just a meal; it was a tradition, a tangible expression of love and connection that continues to inspire my cooking today.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6
• Dietary Type: Gluten Optional, Dairy-Free

Ingredients

• 3 whole boneless, skinless chicken breasts, cubed
• 4 tablespoons flour
• Oil (for browning)
• 2 teaspoons chicken bouillon powder, dissolved in 1/2 cup water
• 1 tablespoon brown sugar
• 2-3 teaspoons curry powder, more to taste
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 2 tablespoons cornstarch, dissolved in 1/4 cup water
• 1 medium onion, chopped
• 1 (8 ounce) can water chestnuts, drained
• 1 (10 ounce) can apricots, with juice

Equipment Needed

• Large skillet or frying pan
• Casserole dish
• Mixing bowl
• Measuring cups and spoons
• Whisk

Instructions

1. Begin by preparing the chicken. Place the cubed chicken in a bowl or resealable bag and add the flour. Shake well to ensure the chicken is evenly coated. This step helps create a beautiful crust when browning and slightly thickens the sauce later.
2. Heat a generous amount of oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, carefully add the floured chicken in a single layer, being careful not to overcrowd the pan. You may need to work in batches to avoid this. Brown the chicken on all sides until golden, about 5-7 minutes per batch. The browning process adds depth of flavor to the finished dish.
3. Transfer the browned chicken to a casserole dish. A 9×13 inch dish works perfectly.
4. In a separate mixing bowl, combine the remaining ingredients to create the flavorful sauce. Start by dissolving the chicken bouillon powder in 1/2 cup of water. Then, add the brown sugar, curry powder, salt, lemon juice, and soy sauce. Whisk until the brown sugar and salt are fully dissolved.
5. In a small bowl, dissolve the cornstarch in 1/4 cup of water. Ensure there are no lumps. Add this cornstarch slurry to the sauce mixture in the larger bowl. Whisk everything together until well combined. The cornstarch will act as a thickening agent, giving the sauce a lovely consistency.
6. Add the chopped onion, drained water chestnuts, and the entire can of apricots (with juice) to the sauce. Gently stir to combine. The apricot juice contributes sweetness and complements the savory elements of the dish.
7. Pour the prepared sauce evenly over the chicken in the casserole dish. Make sure the chicken pieces are mostly submerged in the sauce.
8. Cover the casserole dish tightly with a lid or aluminum foil.
9. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 1 hour. The covering keeps the chicken moist and allows the flavors to meld together beautifully.
10. After 1 hour, remove the casserole dish from the oven. Carefully remove the lid or foil (be cautious of the steam). The chicken should be cooked through, and the sauce should have thickened slightly. If the sauce is not as thick as you’d like, you can bake it uncovered for an additional 10-15 minutes. Let it rest for 5-10 minutes before serving.

Expert Tips & Tricks

• Boost the Curry: If you’re a curry lover, don’t hesitate to increase the amount of curry powder to your liking. Start with an additional teaspoon and taste as you go. Different curry powders have varying levels of heat and intensity, so adjust accordingly.
• Chicken Thighs: For a richer flavor and even more tender chicken, substitute boneless, skinless chicken thighs for the chicken breasts. You may need to adjust the cooking time slightly, ensuring the chicken is cooked through.
• Make-Ahead Magic: Prepare the sauce a day in advance and store it in the refrigerator. This allows the flavors to meld even further, resulting in a more complex and delicious dish. Simply pour the chilled sauce over the chicken and bake as directed.
• Vegetable Boost: Add a cup of mixed vegetables (such as broccoli florets, bell peppers, or snow peas) to the casserole during the last 20 minutes of baking for added color, texture, and nutrients.
• Sauce Consistency: If the sauce is too thin after baking, you can thicken it by simmering it in a saucepan over medium heat for a few minutes. Alternatively, whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce while simmering until it thickens.

Serving & Storage Suggestions

Serve Chicken Mandalay hot over a bed of fluffy rice, quinoa, or couscous. Garnish with a sprinkle of fresh cilantro or chopped green onions for added freshness and visual appeal. This dish pairs beautifully with a side of steamed green vegetables, such as broccoli or asparagus.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a saucepan over medium heat, stirring occasionally, or microwave in a microwave-safe dish until heated through. You can also freeze leftovers for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	243.6 kcal	N/A
Calories from Fat	17 g	N/A
Total Fat	1.9 g	2%
Saturated Fat	0.5 g	2%
Cholesterol	68.5 mg	22%
Sodium	738.1 mg	30%
Total Carbohydrate	26.1 g	8%
Dietary Fiber	2.8 g	11%
Sugars	9.6 g	N/A
Protein	30 g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute tamari for the soy sauce and use a gluten-free flour blend for coating the chicken.
• Spicier Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicier variation.
• Different Fruit: Experiment with other canned fruits, such as pineapple chunks or mandarin oranges, in place of the apricots.
• Lower Sodium: Use low-sodium soy sauce and reduce or omit the salt to lower the sodium content of the dish.
• Vegetarian: Substitute chicken with firm tofu, pressing out excess water and cubing it before coating and browning.

FAQs (Frequently Asked Questions)

Q: Can I use fresh apricots instead of canned?
A: While canned apricots are recommended for their sweetness and the added juice, you can use fresh apricots. Be sure they are ripe and sweet. You may need to add a touch of extra sugar to the sauce to compensate for the sweetness of the canned apricots.

Q: Can I prepare Chicken Mandalay in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken as directed, then place it in the slow cooker. Combine the remaining ingredients and pour over the chicken. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: The sauce is too sweet. How can I balance the flavors?
A: Add a splash of rice vinegar or lemon juice to cut through the sweetness. You can also increase the amount of curry powder or add a pinch of red pepper flakes for a spicier kick.

Q: How do I prevent the chicken from drying out?
A: Ensure the casserole dish is tightly covered during baking. If the chicken starts to dry out, add a tablespoon or two of chicken broth or water to the dish.

Q: Can I use different types of onions?
A: Yes, you can substitute yellow onions with red onions or even shallots for a slightly different flavor profile.

Final Thoughts

Chicken Mandalay is more than just a recipe; it’s an invitation to create lasting memories in your own kitchen. The vibrant flavors and comforting aroma are sure to captivate your senses and transport you to a place of warmth and nostalgia. So, gather your ingredients, embrace the process, and share this culinary gem with your loved ones. I encourage you to experiment with variations and make it your own. Don’t hesitate to share your feedback and experiences – happy cooking! And may I suggest pairing this wonderful dish with a crisp Riesling to complement the sweetness of the apricots and spice of the curry?