Chicken & mango curry

Chicken & mango curry

Ingredients

  • Chicken breast

    (0.8 pc) 115g

  • Brown rice

    (0.2 cups) 30g

  • Coconut milk

    35g

  • Coconut oil

    (0.2 tbsp) 3g

  • Mango, chopped

    35g

  • Peppers

    (1 pc) 75g

  • Garlic

    (1 pc) 5g

  • Onion

    (0.2 pc) 15g

Method

  • Boil the rice according to the instructions on the packaging
  • Heat the oil in a large saucepan over a medium heat
  • Add the onions and peppers and cook for 5 minutes or until soft
  • Add the garlic, ginger, curry powder and cumin and cook for a few minutes. The spices will absorb some of the oil, so add a small splash of water if it sticks to the bottom of the pan
  • Add the balsamic vinegar, coconut milk, and half of the chopped mango to the pan
  • Bring to a boil, then simmer on a low heat for 15 minutes
  • Transfer the sauce to a food processor or blender and blend until smooth. Return the sauce to the pan
  • Add the chicken to the pan, cover and cook on a low heat for 8-10 minutes or until the chicken is cooked
  • Add the remaining mango to the pan and serve on top of the rice

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