Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- ½ red capsicum, chopped
- 2 garlic cloves, minced
- 2 tbsp fresh ginger, minced
- 2 tsp curry powder
- 1 tsp yellow mustard powder
- ½ tsp cumin
- 2 tbsp mango chutney
- 2 mangos, peeled and diced or 2 x 425g cans mango, drained and diced
- 2 tbsp white vinegar
- 250ml full fat coconut milk
- 1 double chicken breast, cut into thick slices or chunks
- Salt and pepper to season
Method
- Heat the oil in a large wok over a medium heat.
- Add the onions and capsicum.
- Cook, stirring occasionally, until soft.
- Add the garlic and ginger and cook for another minute.
- Add the curry powder, mustard powder and cumin and cook for a few more minutes.
- The spices will absorb some of the oil so add a little more oil to the pan if anything begins to stick too much.
- Add the vinegar, mango chutney, coconut milk and ½ the mango to the pan.
- Increase the heat and bring to a boil then lower the heat.
- Simmer for about 15 minutes, stirring occasionally.
- Remove the wok from the heat.
- Scoop the sauce into a blender.
- Purée the sauce until smooth.
- Return the sauce to the wok.
- Add the chicken pieces to the wok.
- Return the sauce to a low simmer.
- Cover the wok and let the sauce cook for 8-10 minutes.
- The chicken should be just cooked through but use a knife to cut open the largest piece to check.
- Add the remaining chopped mango to the pan.
- Let the sauce cook, uncovered, at a very low temperature for another minute or two.
- If a little too sweet, add a little more vinegar.
- If not sweet enough, you can add a dash of sugar.
- Add salt and pepper to taste.
Note
- If using canned mango, reserve the nectar and make mango ice blocks or mango tea cake.
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