MANGO CURRY CHICKEN

MANGO CURRY CHICKEN image

Yield 6-8

Number Of Ingredients 14

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8 boneless skinless chicken breasts
3 Tbsp vegetable oil
1 large chopped onion
3 cloves minced garlic
2 Tbsp minced ginger root
1 Tbsp curry powder (+2 Tbsp curry paste)
3 cups chicken stock
½ cup unsweetened (or sweetened) desiccated coconut
½ cup mango chutney
3 Tbsp tomato paste
1 Tbsp lemon juice
Pepper
4 tsp cornstarch
4 tsp water

Steps:

- Cut chicken into 1 inch cubes. - Heat 1 Tbsp of oil in a large skillet. Add chicken and cook until chicken does not look raw anymore. - In a deep pot, heat 2 Tbsp of oil over medium-high heat. Cook onion, garlic, ginger and curry powder and paste for 2 minutes or until onion is softened. Add chicken and stir well to coat. Mix in stock, coconut, chutney and tomato paste; bring to boil. Reduce heat to medium-low and simmer for 5 minutes. Add lemon juice and pepper. Simmer for 4 minutes or until chicken is no longer pink inside. Dissolve cornstarch in water, stir into pan with chicken and bring to boil. Reduce heat to med-low and simmer for 1 minute or until thickened. Serve with basmati rice and garnish with fresh mango slices and coriander sprigs (if you wish).