Name: Quick turmeric chicken and mango curry recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 700g chicken thigh fillets, trimmed, quartered; 3 tsp ground turmeric; 20.00 ml olive or vegetable oil; 1 brown onion, cut into thin wedges; 2-84.00 gm gluten-free yellow curry paste, to taste; 1 zucchini, halved lengthways, thickly sliced crossways; 400ml can coconut milk; 1 mango, sliced; 10.00 gm caster sugar; 21.00 gm fresh lime juice; Fresh Thai basil sprigs, to serve

Quick turmeric chicken and mango curry recipe

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Affordable and flavorful chicken curry ready in 20 minutes for $4.50 per serving.

Ingredients:

700g chicken thigh fillets, trimmed, quartered
3 tsp ground turmeric
20.00 ml olive or vegetable oil
1 brown onion, cut into thin wedges
2-84.00 gm gluten-free yellow curry paste, to taste
1 zucchini, halved lengthways, thickly sliced crossways
400ml can coconut milk
1 mango, sliced
10.00 gm caster sugar
21.00 gm fresh lime juice
Fresh Thai basil sprigs, to serve

Instructions:

In a shallow dish, mix together the chicken and turmeric, then season to taste.
In a large deep frying pan over high heat, heat oil. Sauté onion until soft, about 2-3 minutes. Stir in curry paste until aromatic, about 30 seconds. Add chicken and cook until golden, stirring occasionally for about 3 minutes. Add zucchini, coconut milk, and 250ml (1 cup) water. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, for about 10 minutes until slightly reduced.
Combine the mango, sugar, and lime juice, then garnish with fresh basil before serving.

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