MANGO CHICKEN COCONUT CURRY

Ingredients

2 Chicken Breasts, cubed, diced or Tenderloins

3 Tbls Sesame Oil, divided

1 Onion, diced

1 Large Green Bell Pepper, chopped

1 Large Red Bell Pepper, chopped

400g/14.11oz Frozen Mangoes

3 Cloves Garlic, minced

2 Tbls Curry Paste

3/4 Tsp Ground Ginger

1 1/2 Tsp Fish Sauce

1 Cup Chicken Stock

2 Cups Coconut Milk

 

Method:

Heat 2 tablespoons sesame oil in a pan. Add the chicken and cook until mostly done. Remove and set aside.

Add remaining sesame oil, add onions, stir then add peppers and garlic. Stir fry for 3-5 minutes.

Add the curry paste, ginger, fish sauce and chicken stock, mix well. Simmer for 3 minutes, allowing the liquid to reduce.

Return the chicken to the pan with its juices. Continue to reduce for another 2 minutes.

Add mangoes and cook for another 2 minutes stirring often.

Add 1 cup of coconut milk and allow it to reach a high simmer and begin to reduce 3-5 minutes.

Once it starts to thicken, add remaining 1 cup coconut milk, return to a high simmer for 2 minutes and remove from heat.

Serve with rice and garnish with fresh chopped cilantro.

Enjoy!