Allergy free Indian mango chicken curry recipe

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.