Chicken & mango curry
10
Points®
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 tablespoon(s)
Chicken breast, skinless, raw
450 g, diced
Onion
1 medium, finely chopped
Fennel Seeds
1 teaspoon(s), level, lightly crushed
Coriander, Dried
1 teaspoon(s), level
Turmeric
½ teaspoon(s)
Curry Leaves, fresh
20 g, 20 leaves
Garlic
4 clove(s), chopped
Root Ginger
1 tablespoon(s), 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, tinned (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 teaspoon(s)
Chilli, green or red
1 individual, green chilli, thinly sliced, to serve
Instructions
1
Heat half the oil in a large nonstick pan, add the chicken and cook over a medium-high heat for 5 minutes until golden all over. Remove with a slotted spoon and set aside.
2
Heat the remaining oil in the same pan, add the onion and a good pinch of salt and gently cook for 10 minutes, stirring occasionally and adding a splash of water if it starts to catch. Add the spices, curry leaves, garlic, ginger and green chilli. Cook for 2-3 minutes until fragrant.
3
Add the mango and pour in the coconut milk and stock. Return the chicken to the pan and simmer for 10-15 minutes until the chicken is cooked through.
4
Meanwhile, cook the rice to pack instructions. Drain.
5
Season the curry to taste and stir in the lime juice. Transfer to a large serving bowl and garnish with the extra green chilli, then serve with the rice.
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