- 1 tbsp vegetable oil (15 mL)
- 1 shallot, minced
- 5 cups chicken broth (1.25 L)
- 1 tbsp minced gingerroot (15 mL)
- ½ tsp curry powder (2 mL)
- ½ tsp ground turmeric (2 mL)
- ¼ tsp cayenne pepper (1 mL)
- ¼ tsp ground cumin (1 mL)
- ½ 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)
- Broth: In a large saucepan, heat oil over medium heat. Add shallot and sauté for 2 minutes or until softened. Add chicken broth, ginger, curry powder, turmeric, cayenne pepper and cumin; simmer, covered, for 15 minutes to allow flavors to blend.
- Add mango to broth and simmer, uncovered, for another 5 minutes. Transfer broth to fondue pot, setting flame to keep at a simmer.
- Spear chicken with fondue fork and fondue for 2 to 4 minutes or until cooked through.
- Serve with…
- Thai peanut sauce, red curry paste, mango salsa or chutney.