Last updated on Jan 13th, 2021 at 12:29 pm

Fruity recipe for Chicken Curry with coconut and cashew nuts

4 deboned chicken breasts, diced, or 8 deboned chicken thighs
4 tablespoons olive oil
1 onion, chopped
2 tablespoons korma curry paste
1 chicken stock cube (optional)
2 large mangoes, peeled and chopped
1 tin coconut cream
50g cashew nuts
Coriander to garnish

How to
Sauté the chicken pieces in olive oil, add the onion and curry paste and cook over medium heat for 8 – 10 minutes, adding ½ cup of water or chicken stock if necessary

Add the mango, reserving a few pieces for garnish and add the coconut cream

Simmer for 20 -30 minutes until chicken is cooked through and sauce has thickened slightly

Serve garnished with cashew nuts, mango pieces and coriander

By: South African Mango Grower’s Association.

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