Quick turmeric chicken and mango curry
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- Ingredients
- 3Method Steps
700g chicken thigh fillets, trimmed, quartered
3 tsp ground turmeric
1 tbsp olive or vegetable oil
1 brown onion, cut into thin wedges
2-3 tbsp gluten-free yellow curry paste, to taste
1 zucchini, halved lengthways, thickly sliced crossways
400ml can coconut milk
1 mango, sliced
2 tsp caster sugar
1 tbsp fresh lime juice
Fresh Thai basil sprigs, to serve
• Combine chicken and turmeric in a shallow dish. Season.
• Step 2
Heat oil in a large deep frying pan over high heat. Cook the onion, tossing, for 2-3 minutes or until soft. Stir in curry paste for 30 seconds or until aromatic. Add the chicken and cook, stirring occasionally, for 3 minutes or until golden. Add zucchini, coconut milk and 250ml (1 cup) water. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes or until slightly reduced.
- Stir in mango, sugar and lime juice. Top with basil to serve
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