Mango Chicken Curry
Try this Mango Chicken Curry! It’s so moreish the whole family will be coming back for seconds (so you may need to make a double batch!)
INGREDIENTS
2 tsp garam masala
1 tsp each of ground cumin and ground turmeric
½ tsp each ground coriander and paprika
1/3 cup tomato paste
2 tbsp desiccated coconut
2 ½ tbsp vegetable oil
2 small mangoes, diced
500g chicken breast, diced
1 brown onion, thinly sliced
1 red capsicum, chopped
2 garlic cloves, minced
2cm piece fresh ginger, peeled and finely chopped
275ml coconut milk
½ cup chicken stock
Cooked rice, to serve
Fresh coriander and red chilli, to serve
METHOD
Heat a large frypan over a medium heat. Add the desiccated coconut and dried spices to the pan, and cook, stirring, for 1-2 mins until fragrant.
Once done, transfer mixture to a food processor and blitz until the coconut is finely chopped. Add the tomato paste and 1 tbsp vegetable oil, then process until a paste forms.
Transfer the curry paste to a bowl. Next, add half the diced mango to the food processor and blitz until smooth, then set aside.
Heat half the remaining oil in the pan over a medium-high heat. Add the chicken and cook for 5 mins or until sealed and browned. Transfer cooked chicken to a plate once done.
Reduce the heat to medium-low, then add the remaining oil to the pan. Next, add in the onion and cook for 3-4 mins or until the onions have softened. Add the capsicum, ginger and garlic, cooking for 2 mins.
Add in the curry paste and cook, stirring, for 2 mins until fragrant. Stir in the coconut milk, chicken stock and pureed mango. Then, return the chicken to the pan and increase the heat to medium-high. Bring contents to a boil, then reduce the heat to low. Partially covered, simmer for 8-10 mins or until the chicken is cooked through, and the sauce has thickened.
To serve, place cooked rice in serving bowls, then divide the curry between the bowls. Top with freshly sliced chilli, coriander and remaining diced mango. Enjoy!
Source: ABetterChoice.com.au
