This one is a winner for the whole family. You can heat it up or tone it down depending on your audience and it's sure to have them all asking for seconds.
Prep Time: 20 mins Cook Time: 40 mins Level: Easy Serve: 6
Ingredients
2 tablespoons vegetable oil
1 large onion, diced
1/2 red capsicum, chopped
2 garlic cloves, minced
2 tablespoons fresh ginger, minced
2 tablespoons yellow curry powder
1/2 teaspoon ground cumin (add half if not keen on a little warmth)
1 425g tin mango slices, diced
2 tablespoons apple cider vinegar or white vinegar
350ml coconut milk (full fat)
550g boneless chicken breast or thigh, diced
1/4 cup cream (I prefer Tatua Cooking Cream)
Salt and pepper
Coriander for garnish
Cooked brown rice, to serve (you can use basmati, white, what ever suits)
Method
Cook onions, capsicum, garlic, ginger, spices:
Heat oil in a large sauté pan over medium heat. Add onions and capsicum and cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic and ginger and cook for another minute.
Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
Add the vinegar, coconut milk, and half of the mangoes:
Add the vinegar, coconut milk, and one of the two half a tin of the chopped mangos to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
Blitz the sauce:
Remove pan from heat. You can use either a blender or hand mixer for this step. Scoop the sauce mixture into a blender or jug. Blitz the sauce, pulsing until smooth. Add a little more oil to the pan and turn the heat to medium/high.
Cook the diced chicken
Add chicken to the pan, browning each side. Pour the sauce over the chicken and turn the heat to low. Cover the pan and let cook for 10-12 minutes. The chicken should be just cooked. Use a knife to cut open the largest piece to check.
Add remaining chopped mango to the pan:
Add the last of the mango, then stir in the cream. Cook at a very low temperature for another minute or two, uncovered. Do not allow to boil, or the cream may curdle.
Adjust seasonings:
If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
Serve:
Serve over cooked rice, with flat breads and garnish with coriander.
Enjoy!