A light but flavoursome curry that the whole family will enjoy. Serve with store-bought naan bread or my Easy Naan Bread (see recipe page 52).
Ingredients
For the mango chicken curry
- 425g can mango slices in syrup
- 1⁄4 cup olive oil
- 1kg skinless, boneless chicken thighs — cut into bite-size pieces
- 1 onion — diced
- 1 red capsicum — thinly sliced
- 1 clove garlic — crushed
- 1 teaspoon grated fresh ginger
- 1⁄3 cup Thai red curry paste
- 400ml can coconut milk
- 1⁄2 cup chicken stock
- Fresh coriander, to garnish
Method
For the mango chicken curry
- Discard the syrup from the mango slices and blend until puréed.
- Heat half the oil in a large pan and fry the chicken in batches until golden brown. Set aside.
- Heat the remaining oil in the same pan and cook the onion for 3 minutes. Add the capsicum, garlic and ginger and cook for another 2 minutes.
- Add the curry paste and stir for 2 minutes until aromatic.
- Stir in the coconut milk, stock and puréed mango.
- Return the chicken to the pan and simmer for 10 minutes or until the chicken is cooked through.
- Serve garnished with coriander.