Mangoes are in season recently & I bought 3 gigantic ones from Cold Storage. After we devoured 2 of them, I had a craving for curry chicken. However, inspiration struck me to add mango which will add an extra sweetness to it. Thus, I tweaked my initial recipe & voila, Mango Curry Chicken is born!
Ingredients (serves 1 toddler + 1 adult):
1 big ripe mango, cubed
1 can of light coconut milk
1 can of water
3 Sakura chicken drums
8 organic French beans, diced
1 clove of garlic, minced
1/2 tbsp of organic VCO
1/8 tsp of curry power150g of Alce Nero organic spaghetti
1. Heat up VCO then lightly fry garlic.
2. Add mango chunks & curry powder to stir fry till fragrant.
3. Pour in coconut milk & water & when it starts to boil, add chicken & simmer for 20mins till chicken is cooked.
4. Remove chicken then add in beans followed by pasta. Cook till pasta is al dente as per packing instruction then serve warm.
Another successful cooking experiment ;) The aroma of the mango has been infused into the curry gravy so it's naturally sweetened plus the mild spiciness & fragrance from the spices in the curry powder made it really SEDAP!!!