Prep Time 10mins: Cook Time 40mins: Total Time 50 minutes
I
ngredients
425g can mango slices in syrup
1 tbsp olive oil
1kg chicken thigh fillets, halved
1 brown onion, sliced
1 red capsicum, seeded, thinly sliced
1 garlic clove, crushed
1 tsp finely grated ginger
1/3 cup (100g) korma curry paste
400ml can coconut milk
1/2 cup (125ml) chicken stock
Steamed basmati rice, to serve
Sliced green chilli, to serve
Lime wedges, to serve
1/3 cup coriander leaves, to serve
Method Steps
Place the Mango Slices in a
blender, discarding the syrup, and blend until pureed.
Heat half the oil in a large
frying pan over medium heat.
Cook the chicken in batches for 5 minutes or until
browned.
Remove to a plate.
Heat the remaining oil in the
same pan over medium-low heat.
Add onion and
cook for 3 mins. Add capsicum, garlic and ginger and cook for a further 2
mins.
Add korma paste and
cook stirring for 2 mins or until aromatic.
Stir in coconut milk, stock and pureed mango.
Return
the chicken to the pan. Bring to the boil.
Reduce heat to low and cook covered
for 20 mins or until chicken is cooked through
Serve curry
with steamed basmati rice, green chilli, lime wedges and topped with
extra coriander leaves.