- 2 ½ Tbsp Mango Chicken Spice Blend
- 500g Chicken thigh fillet [cubed]
- 2 Tbsp vegetable oil.
- 2 onions [finely diced]
- Chili [to taste if required]
- 2 Tbsp ghee or butter
- 1 tsp Salt
- 1 cup Chicken Stock
- 1 Mango or 1 x425g can mango [pureed]
- 2 tsp sugar
- 3/4 cup Coconut Milk
 Make a marinade by mixing 2 ½ Tbsp of the Mango Chicken spice blend with vegetable oil. Stir thoroughly into the cubed chicken. Cover and refrigerate for 1-2 hours.
 Fry onions in butter until translucent. Add Chili [if required] and stir well. Add the marinated chicken to the pan and brown on medium heat for 10 minutes.
 Add stock and salt and simmer gently in an open pan for 10 minutes until the sauce resembles a thick gravy. Stir-in pureed mango and sugar then simmer a further10 minutes.
 Stir-in coconut milk and gently simmer for approximately 20 minutes until the sauce reduces. Add a little water to extend the stewing process if required.
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