Chicken Mango Curry by Debbie Reid
Ingredients
1 tablespoons of olive oil or oil spray
5—6 chicken fillets cut in half
1 red onion diced
2 cloves of garlic crushed
½ sliced red capsicum
½ teaspoon Keens curry powder
1 ½ cups pureed mango (from about two mangoes)
½ cup chicken stock
½ teaspoons of cornflour
1 dessertspoon white vinegar
Basmati rice to serve
Fresh coriander can also be added as a garnish and also to the dish near the end.
Instructions
Heat the oil in a large non-stick frying pan over medium/high heat and cook the chicken thigh fillets till just browned on both sides. Take out to rest.
Add the onion, garlic and capsicum and fry till softened then add the curry powder.
Add the pureed mango and the chicken fillets back to the pan and combine.
Mix the cornflour into the chicken stock then add to the pan and mix through.
Add the white vinegar and combine then simmer for about 10 minutes or until chicken is cooked through.
Serve with rice and coriander for garnish if desired.