A low calorie curry with more sweet than spice for when mangos are 3 for 2. The adults liked it but the kids weren't sure - probably because it's healthy.
Chicken Mango Curry
| Main Dish | Low Calorie | Paleo | Chicken Turkey And Pork |
Ingredients
- 2 x chicken breasts
- 240 g (2 medium) bell peppers, any colour
- 110 g (1 medium) onion
- 335 g (1 medium) mango
- 1 tbsp coconut oil
- 1 tbsp honey
- 1 tbsp white vinegar
- 1 tsp curry powder
- 1 x clove garlic
- 2 tsp ginger root
- 125 ml chicken stock
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Preparation
- Peel, de-seed and dice the butternut squash.
- Crush the garlic.
- Grate the ginger.
- Dice the chicken breast.
- Finely chop the fennel.
- Dice the bell peppers.
Method
- Step 1
- Melt the coconut oil in a large frying pan on a medium to high heat fry. (Number 7.)
- Step 2
- Fry the chicken till just done, about 5 mins, and remove from the pan.
- Set aside and cover.
- Step 3
- Add bell peppers and fennel to the pan and fry till soft, about 10 mins.
- Step 4
- Add the curry powder, garlic, ginger, salt and pepper. Cook for 1 minute.
- Step 5
- Turn the heat down to low.
- Mix the honey, white vinegar and chicken stock, then add the mixture to the frying pan.
- Re-add the chicken.
- Step 6
- Simmer for 20 mins.
- Step 7
- Add the mango and cook for another 5 mins until the mango is warm. -Serve.
Alex