Healthier Mango Chicken Curry
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If you’re like me and easily get tired of the same old dishes, then get ready to revitalise your taste buds with this culinary creation. This recipe is a delightful twist on the classic curry, infused with the tropical sweetness of mangoes and packed with wholesome ingredients that will make your heart and your taste buds sing. This curry is healthier, so you can indulge without guilt. Imagine succulent chicken cooked to perfection, bathed in a luscious, aromatic sauce bursting with the vibrant flavours of mangoes, spices, and a touch of creamy coconut. So, grab your apron and get ready to whip up this delicious, guilt-free delight that will surely become a staple in your kitchen.
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 Massel Salt Reduced Chicken Style Liquid Stock
1/2 cup frozen peas
500g packet of frozen cauliflower rice
Sliced long red chilli to serve
Fresh coriander to serve
Lime wedges to serve
Instructions:
1. Begin by heating a large frying pan over medium heat. Add coconut and spices, and cook for 1 to 2 minutes or until fragrant. Transfer the spice mixture to a small food processor. Process until the coconut is finely chopped. Then, add tomato purée and half of the oil, and process until the mixture forms a paste. Transfer the curry paste to a bowl. Add half of the mango into the food processor and process until it becomes smooth. Set aside.
2. Heat half the remaining oil in the same pan over medium-high heat. Add the chicken and cook while stirring for 5 minutes or until it turns brown. Transfer the chicken to a plate.
3. Reduce the heat to medium-low and add the remaining oil to the pan. Add the onion and cook for 3 to 4 minutes or until softened. Then, add capsicum, garlic, and ginger, and cook for another 2 minutes. Add the curry paste and cook while stirring for 2 minutes or 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.
4. Reduce the heat to low and let it simmer, partially covered. Add the peas halfway through, for 8 to 10 minutes or until the chicken is fully cooked, the peas are bright green and tender, and the sauce has slightly thickened.
5. Heat cauliflower rice following packet directions. Spoon the cauliflower rice and curry in serving bowls, and garnish with chilli, coriander leaves, and the remaining diced mango.
6. Serve the dish with lime wedges. Enjoy!
Optional:
You could also serve the dish with some fresh naan bread, which is a perfect accompaniment to a curry. For a more indulgent meal, a dollop of yoghurt or a sprinkle of toasted cashews would make a delicious addition. You can also make this dish vegan-friendly by replacing the chicken with firm tofu. Enjoy!
Notes:
If you don't have a food processor, the homemade curry paste can be replaced with 1/4 cup korma paste.
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