Updated: May 12
There’s nothing we love more than a slow-cooked, melt-in-the-mouth curry, especially when it’s National Curry Week!
But if your hands are full with the family – or you’re up to your eye-balls in work – don’t worry, we have a recipe for you!
Try this super quick Chicken and Mango Curry dish the whole family will enjoy.
Ingredients (for 4)
Fresh chicken breast or thigh, diced (300g)
Half a red onion, chopped
Two-inches of ginger, sliced
2 x cloves of garlic, crushes and sliced
Tin of sliced mango, drained
Tin of coconut milk
1 tsp dried cumin
1tsp garam masala
1 tsp dried coriander
1 tsp mild curry powder
Juice of 1 lime
Fresh chilli, sliced
Cook the garlic, ginger and onion in a little olive oil, until softened
Add the herbs and more oil, if required
Stir in the chicken and cook for a few minutes, until browned
Pour in the coconut milk, lime juice and mango
Reduce heat and simmer for 20 mins
Serve with rice and top with fresh coriander and sliced chilli