Mango Curry Chicken

Name: Mango Curry Chicken
Ingredients: 8 boneless skinless chicken breasts; 3 Tbsp vegetable oil; 1 large chopped onion; 3 cloves minced garlic; 2 Tbsp minced ginger root; 1 Tbsp curry powder (+2 Tbsp curry paste); 3 cups chicken stock; 1/2 cup unsweetened (or sweetened) desiccated coconut; 1/2 cup mango chutney; 3 Tbsp tomato paste; 1 Tbsp lemon juice; Pepper; 4 tsp cornstarch; 4 tsp water

14 ingredients

3 steps

Ingredients

8 boneless skinless chicken breasts
3 Tbsp vegetable oil
1 large chopped onion
3 cloves minced garlic
2 Tbsp minced ginger root
1 Tbsp curry powder (+2 Tbsp curry paste)
3 cups chicken stock
1/2 cup unsweetened (or sweetened) desiccated coconut
1/2 cup mango chutney
3 Tbsp tomato paste
1 Tbsp lemon juice
Pepper
4 tsp cornstarch
4 tsp water

Directions

1

- Cut chicken into 1 inch cubes.
2

- Heat 1 Tbsp of oil in a large skillet. Add chicken and cook until chicken does not look raw anymore.
3

- In a deep pot, heat 2 Tbsp of oil over medium-high heat. Cook onion, garlic, ginger and curry powder and paste for 2 minutes or until onion is softened. Add chicken and stir well to coat. Mix in stock, coconut, chutney and tomato paste; bring to boil. Reduce heat to medium-low and simmer for 5 minutes. Add lemon juice and pepper. Simmer for 4 minutes or until chicken is no longer pink inside. Dissolve cornstarch in water, stir into pan with chicken and bring to boil. Reduce heat to med-low and simmer for 1 minute or until thickened. Serve with basmati rice and garnish with fresh mango slices and coriander sprigs (if you wish).