CHICKEN, MANGO & CASHEW NUT CURRY
4 deboned chicken breasts, diced, or 8 deboned chicken thighs
4 tablespoons olive oil
1 onion, chopped
2 tablespoons korma curry paste
1 chicken stock cube (optional)
2 large mangoes, peeled and chopped
1 tin coconut cream
50g cashew nuts
Coriander to garnish
- Sauté the chicken pieces in olive oil, add the onion and curry paste and cook over medium heat for 8 – 10 minutes, adding. ½ cup of water or chicken stock if necessary.
- Add the mango, reserving a few pieces for garnish and add the coconut cream.
- Simmer for 20 -30 minutes until chicken is cooked through and sauce has thickened slightly.
- Serve garnished with cashew nuts, mango pieces and coriander.