Mango & Coconut Chicken Curry - Ample Foodstore
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Mango & Coconut Chicken Curry

Ingredients …

  • Juice of 1 Lime
  • 1 Red Onion
  • 1 Tomato
  • 1 Red Capsicum
  • 1 tablespoon Coconut Sugar (or Maple Syrup)
  • 1 tablespoon fish sauce
  • 1 tablespoon grapeseed oil (or neutral oil)
  • 1 fresh Mango

MANGO & COCONUT BASMATI RICE:

MANGO CURRY PASTE:

REMAINING INGREDIENTS:

Method …

Prepare the Curry Paste. Peel onion, mango, ginger, garlic and turmeric. Remove seeds from capsicum. Add all ingredients in a blender and mix for a couple of minutes at high speed until you obtain a smooth paste. Reserve on the side.

For the Rice. In a medium pot, heat up one tablespoon of oil and one tablespoon of butter (or you can use oil only if you prefer). Add finely chopped onion, wait 2 minutes and add rinsed basmati rice. Once translucent, add diced mangoes. Let colour for a couple of minutes, stirring occasionally. Add salt and pepper.

Add coconut milk and water. Cover and reduce heat to low. Leave for 15-20 minutes. Remove from the heat and let rest another 10-15 minutes. Lid on at all times. Fluff with a fork before serving.

For the Main Dish. In a large pan, warm up 2 tablespoons of oil, add diced chicken. Let cook for 5-7 minutes, until they start to develop a nice golden colour, stir around to seal other sides of the chicken the same way.

During this time, in another large and deep saucepan, heat up oil and butter (one tablespoon of each). Add sliced onion, then cauliflower florets. A few minutes later, once cauliflower starts to soften, add carrots sliced in julienne, and snow peas. Let the veggies gain some colour and then pour in your curry paste. Add the can of coconut milk and the sugar. Reduce heat and let simmer. Add chicken cubes, cover and let cook for 15 minutes at very low heat, so the chicken will soften.

Serve with the mango basmati rice.

Recipe created and photographed by Chefs Anne-lyse and Daniele

AUTHOR: Janet Rowe
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