INGREDIENTS
400 gm skinless, boneless chicken breast - cut into 2cm cubes
400 gm mangoes, peeled and sliced
250 gm coconut milk
200 gm shallots, sliced
20 ml vegetable oil
20 gm spicy curry paste
1 large cucumber, seeded and sliced
Salt to taste
METHODS
Blend half of the mango slices with the coconut milk. Put aside for later use.
Heat the vegetable oil in a large pot over medium heat. Stir in the curry paste, and cook until fragrant, about 1 to 2 minutes. Add the chicken cubes and sliced shallot; cook about 10 minutes until the chicken is done and the shallots have softened. Pour in the mango puree, add salt to taste and cook until heated through. On serving, stir in the remaining mango slices and cucumber. Serve hot.
Enjoy!
21 July 2009
Spicy Chicken Curry with Mango
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