How to make it

  • Cube chicken, place into zip-lock bag and season with curry powder. Set aside for now. Add a little olive oil if too dry.
  • Peel both mangos and extract the seed in the centre. Chop finley. Use hand blender or blender to puree the mangos. Add orange juice and tumeric while blending. Once done, set aside.
  • Prep the red peppers and onions. I prefer to cut them into bite sized peices.
  • In a medium sauce pan, fry curried chicken breast in olive oil on medium heat. Cook chicken completly.
  • Add onions and red peppers.
  • Once onions start to soften, add your mango sauce.
  • Reduce heat to simmer for about 7-10 mins or until it reaches a good thickness.
  • Once done, serve on a bed of jasmin rice.
  • Accompany with Naan and a sweet mango chutney.

Reviews & Comments 1

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    " It was excellent "
    peggy_cookingfool ate it and said...
    That sounds fabulous! I'll definitely be giving it a try. We love Thai and curries here! Thanks for a great recipe. Peggy :)
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