Mango Chicken Curry

This recipe popped up on my facebook page the other day, it is from Taste.com.au. It looked and sounded delicious so I thought I would give it a try. Instead of using chicken thighs as suggested I used sliced chicken breast, it turned out amazing, light and fresh mango flavour with the mild taste of korma, it was an instant hit, I will definitely make this again.

Scott and I usually tend to prefer spicy curries, Vindaloo, Rogan Josh, Madras etc so I wasn't sure how this very mild curry would go down with the family but it was a really nice refreshing change for a mid week dinner, one that was suitable for everyone to enjoy.

Ingredients

425 g mango slices in syrup

1 tbsp olive oil

700 g chicken breast

1 onion, sliced

1 red capsicum, seeded, thinly sliced

1 clove garlic, crushed

1 tsp finely grated ginger

1/3 cup korma curry paste

400 ml coconut milk

1/2 cup chicken stock

Method

1. Drain mango slices and place in a blender, blend until pureed.

2. Cut chicken breast into thickish slices.

3. Heat half the oil in a large frying pan over a medium heat. Cook chicken in batches for 5 minutes or until browned. Transfer to a plate.

4. Heat remaining oil in the same pan over a medium heat. Add onion and cook for 3 minutes. Add capsicum, garlic and ginger and cook for a further 2 minutes. Add korma paste and cook stirring for 2 minutes or until aromatic. Stir in coconut milk, stock and pureed mango. Return chicken to the pan. Bring to the boil. Reduce heat to low and cook covered for 20-25 minutes or until chicken is cooked through.

5. Serve with rice and or naan bread, top with fresh coriander leaves.

recipe slightly adapted from www.taste.com.au/recipes

Comments

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