Mango Chicken Curry


425g can mango slices in syrup
1 tablespoon olive oil
1kg chicken thigh fillets, trimmed of fat and halved
1 brown onion, sliced
1 red capsicum, seeded and thinly sliced
¼ head cauliflower, chopped
1 garlic clove, crushed
1 teaspoon ginger, finely grated
1/3 cup korma curry paste
400ml can light coconut milk
½ cup chicken stock
Handful green beans, sliced
Fresh coriander leaves to serve
Basmati rice to serve

– Place mango slices in blender, discarding the syrup and blend until
– Heat half the oil in a large frypan over medium heat. Cook chicken
in batches for 5 minutes or until browned. Remove to a plate
– Heat remaining oil in the same pan over medium-low heat. Add
onion, capsicum, ginger, garlic and cook for a 2-3 minutes. Add
korma paste and cook for 2 minutes until aromatic. Stir in coconut
milk, pureed mango and chopped cauliflower
– Return chicken to the pan and bring to the boil. Reduce heat to low
and cook for a further 20 minutes with lid on until chicken is cooked
through. Add beans for the last 5 minutes of cooking
– Serve with chopped coriander leaves and basmati rice

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