
Chicken & mango curry
10 - 12
PersonalPoints™ per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
Coconut milk and mango give this chicken curry a delicious richness, without it feeling heavy.
Ingredients
Olive Oil
1 tablespoons
Chicken breast, skinless, raw
450 g, diced
Onion(s)
1 medium, finely chopped
Fennel Seeds
1 teaspoons, level, lightly crushed
Coriander, Dried
1 teaspoons, level
Turmeric
½ teaspoons
Curry Leaves, fresh
20 g, 20 leaves
Garlic
4 clove(s), chopped
Root Ginger
1 tablespoons, finely chopped
Chilli, Green or Red
1 individual, green, deseeded and finely chopped
Mango
1 medium, under ripe, peeled, stone removed and cut into wedges
Reduced Fat Coconut Milk, Canned (7.7% Fat)
½ can(s)
Chicken stock cube(s)
1 cube(s), made with 250ml hot water
White basmati rice, dry
200 g
Lime Juice, Fresh
1 teaspoons
Chilli, Green or Red
1 individual, green chilli, thinly sliced, to serve