Mango Chicken Curry

Name: Mango Chicken Curry
Ingredients: 1 cup basmati rice; 1 tbsp oil; 1 lb chicken breasts, cut into strips; 2 None onions, peeled and sliced; 1 clove garlic, peeled and chopped finely; 2 None red chili peppers, seeded and cut into strips; 3 tsp curry powder; 1 cup heavy cream; 1/2 cup chicken stock; 3 tbsp store-bought mango chutney; 1 None mango, peeled, halved, pitted and sliced; 1 pinch cayenne pepper; 1-2 tsp lemon juice; None None kaffir lime leaves, to garnish; None None fresh chives, to garnish

15 ingredients

2 steps

Ingredients

1 cup basmati rice
1 tbsp oil
1 lb chicken breasts, cut into strips
2 None onions, peeled and sliced
1 clove garlic, peeled and chopped finely
2 None red chili peppers, seeded and cut into strips
3 tsp curry powder
1 cup heavy cream
1/2 cup chicken stock
3 tbsp store-bought mango chutney
1 None mango, peeled, halved, pitted and sliced
1 pinch cayenne pepper
1-2 tsp lemon juice
None None kaffir lime leaves, to garnish
None None fresh chives, to garnish

Directions

1

Cook the rice in boiling salted water for about 15 mins.
2

Heat the oil in a pan and sear the chicken strips. Add the onions, garlic and chili, saute briefly and sprinkle with 2 tsp of curry powder. Add the cream, stock and mango chutney. Simmer for about 5 mins then add most of the mango slices and cook for 1-2 mins. Season with salt, cayenne pepper, curry powder and lemon juice. Drain the rice and serve it with the chicken curry, garnished with the remaining mango slices, kaffir lime leaves and chives.