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Fillet of Chicken Strips with Sliced Mango Curry

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Mango and curry make a nice mixture -add some chicken to give it even more flavour and texture.

This meal is quick to make, and is delicious with the gravy oozing into the potatoes!

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Makes: 6 servings

750 g chicken breast fillets, without skin
400 mls mango nectar
1 cup Evaporated milk
2 tblsp tomato paste
2 tbsp cornflour
1 purple onion, diced
1 tsp curry powder
1 can 425 g mango pieces (sliced)
2 tsp chicken stock powder
1 tsp coconut essence
2 cloves garlic

Chop the chicken breasts into strips.

Cook the onion and garlic for a few minutes.

Add the chicken and cook for about 5 minutes or until almost cooked (do not overcook or it will become tough)

Mix the tomato paste, stock powder and curry powder with the chicken in the pan, and cook, stirring for about a minute.


Pour in the evaporated milk and coconut essence.

Blend the cornflour with a bit of the mango nectar, and then add to the pan. Add the rest of the mango nectar.


Stir until the mixture thickens.

Add the drained mango slices, and stir through till warm.


I served it on top of boiled potatoes, which we mashed in the gravy.

I like this Recipe - 6
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