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Healthier mango chicken curry recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Quick and delicious dinner ready in 45 minutes.
Ingredients:
  • 13.60 gm desiccated coconut
  • 2 tsp garam masala
  • 2.50 gm ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1.25 gm sweet paprika
  • 82.50 ml tomato purée
  • 36.80 gm vegetable oil
  • 2 small mangoes, diced
  • 500g chicken breast fillets, diced
  • 1 brown onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 2cm piece fresh ginger, peeled, finely grated
  • 270ml can light coconut milk
  • 127.50 gm Salt Reduced Chicken Style Liquid Stock
  • 125.00 ml frozen peas
  • 500g packet frozen cauliflower rice
  • Sliced long red chilli, to serve
  • Fresh coriander, to serve
  • Lime wedges, to serve
Instructions:
  • Begin by warming a large frying pan over medium heat. Next, add coconut and spices to the pan. Sauté the mixture, stirring continuously, for 1 to 2 minutes until it becomes aromatic. Transfer this fragrant spice blend to a small food processor and pulse until the coconut is finely chopped. Add in the tomato purée and half of the oil, then process until a smooth paste forms. Scoop the curry paste into a bowl. Moving on, blend half of the mango in the food processor until it reaches a smooth consistency. Keep this mango purée to the side for later use.
  • Heat the remaining oil in the pan over medium-high heat. Add the chicken and cook for 5 minutes, stirring occasionally, until browned. Transfer to a plate.
  • Reduce heat to medium-low. Add remaining oil to pan followed by onion. Sauté for 3 to 4 minutes until softened. Next, add capsicum, garlic, and ginger, cooking for an additional 2 minutes. Stir in curry paste, cooking until fragrant for about 2 minutes. Pour in coconut milk, stock, and puréed mango. Return chicken to the pan, increasing heat to medium-high. Bring to a boil, then reduce heat to low and simmer partially covered for 8 to 10 minutes. Add peas halfway through cooking time. Serve when chicken is cooked through, peas are tender and bright green, and sauce has slightly thickened.
  • Heat the cauliflower rice according to packet instructions. Spoon the cauliflower rice and curry into serving bowls, then sprinkle with chili, coriander leaves, and the rest of the diced mango. Serve with lime wedges.

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