200117Acorns-063 (1)

Mar 21, 2017

Mango Chicken

Serves 4

2 tbsp olive oil

1 large onion chopped

2 garlic cloves, crushed

1 red pepper diced

2 tbsp freshly grated ginger

2 tbsp mild curry powder

1/2 teaspoon ground cumin

2 mangoes peeled and diced

2 tbsp white vinegar

400ml tin coconut milk

400g chicken breast diced into small pieces

 

Heat the oil in a large frying pan. Add the onions and stir for about 5 minutes. Add the red pepper, garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes.

Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Bring to a boil, then lower the heat to a low simmer for about 15 minutes, stirring occasionally. Pour the sauce into a blender and purée the sauce until smooth. Return the sauce to the pan.

Add remaining chopped mango to the pan. Cook at a very low temperature for another minute or two.

Serve with brown rice, chopped cucumbers and mini poppadoms.

 

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