Just about any type of citrus fruit will work in this recipe. Try tangerine, orange, or even a combination such as lemon-lime. Adding habaneros with their sweet heat compliments the citrus flavor of the sauce.
You can buy ground chicken from your butcher, but be sure to specify that the skin should be removed before grinding. Or you can use a food processor with a sharp blade chop your own chicken, but use the pulse mode to get the proper consistency. Serve this with a cold Tsingtao beer.
Bajiis, the unstuffed Madras version of chiles rellenos, are popular tea-time snacks in Madras and other cities of Tamil Nadu. They are often accompanied by a mango chutney like the one in this section, and the taste combination is delicious. Serve with fruit drinks or beer.
Mangos and coconut milk are meant for each other, and sticky rice is the icing on the cake. Try to get yellow-skinned "Manila" mangos if you can—the flavor is stronger and more acidic than the green and red-skinned South American varieties.
Gorgeous insists that his sauce is secret, but if he wanted to keep it that way, he should never have told me the ingredients. We experimented in Dave’s and Mary Jane’s kitchen until we got the sauce right. It can also be used on chicken. It is a grill sauce, designed to be brushed on during the grilling process, but it has a lot of sugar in it, so take care that it does not burn. The sauce yield is about 1 cup.