Mango Chicken Curry https://thesourcebulkfoods.com.au/wp-content/uploads/2023/08/Mango-Chicken-Curry-1800x2000-1.jpg Dinner 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 In a large saucepan, add the olive oil and saute all the vegetables for 8 – 10 minutes or until softened. Add the yellow curry powder and dried mango cheeks and cook for 1 – 2 minutes and fragrant. Add the tomatoes, chicken and water. Let simmer for 45 minutes or until sauce has thickened and chicken has cooked through. Add the coconut milk and cook for a further 5 – 10 minutes. Serve with brown rice or extra serving of veg and naan. PT30M

Mango Chicken Curry

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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
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.

1

Add the yellow curry powder and dried mango cheeks and cook for 1 – 2 minutes and fragrant.

2

Add the tomatoes, chicken and water. Let simmer for 45 minutes or until sauce has thickened and chicken has cooked through.

3

Add the coconut milk and cook for a further 5 – 10 minutes.

4

Serve with brown rice or extra serving of veg and naan.

5

Dinner

WHERE TO

FROM HERE?

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