- Find a store
- SHOP ONLINE
Mango Chicken Curry
Experience the tantalising taste of Mango Chicken Curry! This devine dish pairs chicken with the sweetness of our Dried Australian Mango Cheeks and the aromatic blend of our homegrown Australian Yellow Curry powder. The result is a harmonious blend of the tropics and the Australian bush. This Mango Chicken Curry features a rich tapestry of Australia flavours, that’ll leave you craving more!
Recipe by Cassie Slaney @bodylovenutrition_
INGREDIENTS
- 1 zucchini, finely diced
- 1 red capsicum, finely diced
- 1 red onion, finely diced
- 1 tomato, finely diced
- 1 tbsp Extra Virgin Olive Oil
- 4 pieces Dried Mango Cheeks, chopped
- 1 tsp Australian Yellow Curry
- 400g tin diced tomatoes
- 125mL water
- 1kg chicken, or protein of choice
- 400mL coconut milk
- Salt & pepper to taste
TIME
30 Minutes
SERVES
4 - 6
DIFFICULTY
METHOD
In a large saucepan, add the olive oil and saute all the vegetables for 8 – 10 minutes or until softened.
1Add the yellow curry powder and dried mango cheeks and cook for 1 – 2 minutes and fragrant.
2Add the tomatoes, chicken and water. Let simmer for 45 minutes or until sauce has thickened and chicken has cooked through.
3Add the coconut milk and cook for a further 5 – 10 minutes.
4Serve with brown rice or extra serving of veg and naan.
5Dinner
WHERE TO
FROM HERE?
