1 ripe mango, flesh removed, chopped
125 ml water
1 tsp olive oil
250 grilled skinless chicken breast fillets, trimmed of fat, cut into chunks
1 brown onion, cut into thin wedges
1 clove garlic, crushed
3cm piece ginger, peeled, finely grated
1 Tbsp korma curry paste
250 ml light coconut flavoured evaporated milk
150 g green beans, trimmed, diagonally sliced
1 bunch asparagus, diagonally sliced
coriander leaves, to serve
2 roti, to serve
- Put mango flesh and water in a blender and blend until smooth. Set aside. Heat half the oil in a medium non-stick wok over high. Add chicken and cook for 1-2 minutes or until browned. Transfer to a plate.
- Heat remaining oil in the wok over medium heat. Add onion, garlic and ginger. Cook, stirring often, for 6-7 minutes or until the onion softens. Add curry paste and cook, stirring, for 1 minute.
- Add mango mixture and milk to the wok. Bring to a simmer over medium heat. Add chicken to the wok with the beans and asparagus. Simmer for 5 minutes or until chicken is cooked and vegetables are tender. Top with coriander, if you like, and serve with the warmed roti bread.