A great dish to warm yourself up with – fruity and spicy!
4 People
10 minutes
30 minutes
Equipment
- Saucepan
- Chopping board
- Sharp knife
- Wooden spoon
- Measuring spoons
Ingredients
- 4 chicken breasts, skin removed, cut into bitesize pieces
- 1 tbsp vegetable oil
- 1 garlic clove, peeled and crushed
- 1 onion, peeled and diced
- 1 tbsp mild curry paste
- 1 red chilli, de-seeded and finely chopped
- 1 mango, peeled and diced
- 5cm piece of root ginger, peeled and finely chopped
- 300ml light coconut milk
- 2 tbsp fresh coriander, washed and finely chopped
Simple steps
- Heat the oil in the saucepan, add the garlic, chilli, ginger and garlic and cook over a medium heat for 4 minutes
- Add the chicken, stir thoroughly and cook for another 5 minutes, or until lightly browned
- Add the curry paste and stir for about a minute
- Add the coconut milk, stir and simmer for 20 minutes
- Add the mango and coriander and cook for another 5 minutes
Serve with rice and peas
Nutrition
Calories: 432
Protein: 55.5g
Fat: 16.9g
Saturated fat: 8.9g
Carbohydrates: 13.2g
Sugars: 8.3g
Salt: 295mg
Dietary fibre: 1.8g
Allergen information
Cannot guarantee nut free
Mustard
