Indian mango chicken curry
4
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Mango is a great addition to your next curry, giving this tasty dish a subtle sweetness.
Ingredients
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Curry powder
1 tbs
Light canned coconut milk
270 ml, (1x270ml can)
Mango
2 medium, cut into 2cm pieces
Skinless chicken breast
500 g, cut into 3cm pieces
Red capsicum
1 medium, chopped
Lemon juice
1 tbs
Baby spinach
2½ cup(s), (50g)
Fresh coriander
⅓ cup(s), chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 3–5 minutes or until softened. Add garlic and ginger and cook, stirring, for 1 minute. Add curry powder and cook, stirring, for 1 minute or until fragrant.
2
Add coconut milk and two-thirds of the mango and cook, stirring occasionally, for 5 minutes. Remove from heat and cool for 5 minutes. Blend or process curry mixture until smooth.
3
Return curry mixture to pan and bring to the boil over medium heat. Add chicken, capsicum, juice and remaining chopped mango and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Uncover and simmer for 5–7 minutes or until chicken is cooked through. Stir in spinach and half the coriander and cook for 2 minutes or until spinach has wilted. Sprinkle with remaining coriander to serve.
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