Chicken and Mango Curry

Simple and Full of Flavour

When I first saw this dish I was a little apprehensive because it just seemed so simple.  I always thought that curries needed lots of ingredients, but  I was gladly wrong as  the flavours were fantastic together.  Also I love mango curries, the sweetness of the mango just reminds me of beautiful Bim.  It is so important to use fresh herbs as well because it adds a delightful  fragrance, it is quite nice to know the garnish actualy adds to the dish rather than making it look pretty.  I also used lightly toasted almonds to add a  little crunch.  Overall a great healthy meal.

This recipe was adapted from Morrisons' Magazine Jan/ Feb 2012 (Result Customer Communications, 2011).

Ingredients:

1 tbsp olive oil, 1 large onion (chopped into small pieces), 2 chicken breasts, 1 garlic clove (chopped into small pieces, or crushed), 1 tbsp ground ginger, 1 tbsp tomato puree, 150ml vegetable stock (1/2 cube), 1 small mango (diced), 25g reduced - fat creme fraiche (I had to do it!), fresh coriander, 10g toasted flaked almonds, brown rice to serve.

Method:

1. Before you start cooking put on the brown rice and cook according to the instructions.  (You usually bring brown rice to the boil but then let it simmer for 30 - 40mins.)  Wash and prepare chicken by chopping into small cubes. (Make sure you wash you hands after and do not put the chicken on the table surface to prevent contamination.)
2. Heat a pan over a medium heat.
3. Add 1 tbsp olive oil and when hot add the chopped onion.
4. When the onions are soft add the chicken breasts.
5. Keep cooking till the chicken breasts are white.  Though many recipes say cook for 2 minutes I always cook for longer to be safe, but not too long because I did not want over done chicken in the curry.
6. Stir in the garlic clove and tomato puree. Let this season the chicken for 2 minutes.
7. Add 150ml of stock, bring this to the boil then let it simmer for 10 minutes.
8. Add the mango and cook for about 3 minutes.
9. Remove from the heat and then stir in the creme fraiche.
10. Serve with brown rice.
11. Garnish with fresh coriander and the toasted almonds.