Inspired by The Spiffing Brit

Mango Chicken with Yorkshire Tea Rice

Mixing his love for Yorkshire Tea and his girlfriend Mango, I've created a meal inspired by The Spiffing Brit!
Servings

Servings:

2
Ready in

Ready In:

1 hour
Mealtime

Good For:

Dinner
Mango Chicken with Yorkshire Tea Rice

The Spiffing Brit, known to his friends as Spiff, is a Content Producer for the Yogscast. His speciality is real-time strategy games and the breaking thereof; a considerable portion of his channel showcases his ability to find game-breaking exploits in games, and then proceeding to break said games in half. Though he is mostly known for engaging in the acts of tom-foolery.

Spiff’s character (on-screen persona) is somewhat of a satirical stereotype of a British person. As the name “The Spiffing Brit” implies, he is incredibly fond of all things British, such as the Queen, tea (Yorkshire Tea Gold, specifically) and colonialism. He is known for dragging around a massive thousand-teabag container of Yorkshire Tea when in YogTowers, mostly just so he can bring it out on stream and smell it whenever he wants. He has attended YogCon 2019 (dressed in a Union Jack morph suit) and Gamescom, and occasionally joins the rest of the crew for TTT.

Ingredients

2 tbsp Vegetable Oil
1 Onion (chopped)
0.5 Red Bell Pepper (chopped)
2 Garlic Cloves (minced)
2 tbsp Ginger (minced)
2 tbsp Curry Powder
0.5 tsp Ground Cumin
2 Mangos (peeled and diced)
2 tbsp Cider Vinegar
400ml Coconut Milk
2-3 Chicken Breast (cut into strips)
Salt and pepper
Chopped Coriander (to garnish)
150g White Rice
2 teabags Yorkshire Tea

I had to add Yorkshire Tea into the dish so opted in to boiling rice in brewed tea. Whilst the rice is cooking, I add two Yorkshire Teabags and the flavours lock into the rice as it puffs up. Mangos are super sweet which is why the cider vinegar is added to balance the flavours. The dish should produce a yellow-orange colour, with the rice colouring towards the colour of the tea leaves.

Step by Step Instructions

Step 1
Heat the oil in a large frying pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. Add more oil if the spices stick to the pan.
Step 2
Add the vinegar, coconut milk, and one of the chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
Step 3
Put a separate saucepan over heat to boil and add the two teabags. Bring to a simmer and add the rice to cook for 15 minutes and soft and puffy. Meanwhile, add chicken pieces to the sauce. Return to a low simmer and cover the pan and let cook for 8-10 minutes, then add the remaining mango pieces.
Step 4
Taste test and if it's too sweet add some more vinegar and stir. Season again and serve the sauce over the rice with chicken evenly divided across the plates. Garnish with chopped coriander.

Mango Chicken with Yorkshire Tea Rice

Mixing his love for Yorkshire Tea and his girlfriend Mango, I've created a meal inspired by The Spiffing Brit!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine British
Servings 2 people

Equipment

  • Frying pan
  • Saucepan

Ingredients
  

  • 2 tbsp Vegetable Oil
  • 1 Onion chopped
  • 0.5 Red Bell Pepper chopped
  • 2 Garlic Cloves minced
  • 2 tbsp Ginger minced
  • 2 tbsp Curry Powder
  • 0.5 tsp Ground Cumin
  • 2 Mangos peeled and diced
  • 2 tbsp Cider Vinegar
  • 400 ml Coconut Milk
  • 2-3 Chicken Breast cut into strips
  • Salt and pepper
  • Chopped Coriander to garnish
  • 150 g White Rice
  • 2 teabags Yorkshire Tea

Instructions
 

  • Heat the oil in a large frying pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. Add more oil if the spices stick to the pan.
  • Add the vinegar, coconut milk, and one of the chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
  • Put a separate saucepan over heat to boil and add the two teabags. Bring to a simmer and add the rice to cook for 15 minutes and soft and puffy. Meanwhile, add chicken pieces to the sauce. Return to a low simmer and cover the pan and let cook for 8-10 minutes, then add the remaining mango pieces.
  • Taste test and if it's too sweet add some more vinegar and stir. Season again and serve the sauce over the rice with chicken evenly divided across the plates. Garnish with chopped coriander.
Keyword Spiffing Brit, Yogscast

Sources and Inspiration:

Inspiration

Recipe idea

The Spiffing Brit
The Spiffing Brit
The Spiffing Brit
The Spiffing Brit
The Spiffing Brit
The Spiffing Brit

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