Healthier mango chicken curry
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I don't know about you, but I love a sweet and savoury dish, and nothing quite does it like this Healthier Mango Chicken Curry. It is a healthier take on traditional chicken curry, often loaded with fat and calories. A fusion of Indian and Thai flavours, this dish is a great way to get your daily dose of protein and a ton of flavour!
Ingredients:
2 tbsp desiccated coconut
2 tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp sweet paprika
1/3 cup tomato purée
2 tbsp vegetable oil
2 small mangoes, diced
500g chicken breast fillets, diced
1 brown onion, thinly sliced
1 red capsicum, thinly sliced
2 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
270ml can of light coconut milk
1/2 cup Salt Reduced Chicken Style Liquid Stock
1/2 cup frozen peas
500g packet of frozen cauliflower rice
Red chilli to serve
Fresh coriander to serve
Lime wedges to serve
Instructions:
1. Heat a large frying pan over medium heat. Add coconut and spices and cook, stirring, for 1 to 2 minutes or until fragrant. Transfer the spice mixture to a small food processor and process until the coconut is finely chopped. Add tomato purée and half of the oil, and continue processing until a smooth paste forms. Transfer the curry paste to a bowl and set it aside. In the same food processor, blend half of the mango until it's smooth and set it aside.
2. Next, heat half of the remaining oil in the same frying pan over medium-high heat, and cook the chicken by stirring for 5 minutes until it's browned. Transfer the chicken to a plate.
3. Reduce the heat to medium-low, and add the rest of the oil to the pan. Add the onion and cook for 3-4 minutes until softened. Add the capsicum, garlic, and ginger, and cook for 2 minutes. Then add the curry paste and cook for another 2 minutes until fragrant. Stir in the coconut milk, stock, and puréed mango. Return the chicken to the pan and increase the heat to medium-high. Bring the mixture to a boil. Reduce the heat to low, let it simmer, partially covered for 8-10 minutes, and add the peas halfway through. Wait until the chicken is cooked, the peas are bright green and tender, and the sauce has thickened slightly.
4. Meanwhile, heat the cauliflower rice following the packet instructions. Spoon the cauliflower rice and curry into bowls and sprinkle with chilli, coriander leaves, and the remaining diced mango.
5. Serve with lime wedges.
Optional ways to make this dish extra special:
- Add some chopped cashews or almonds to give the curry a delicious crunch.
- For a creamy finish, stir in a spoonful of plain yoghurt or cream.
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