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.