This Indian curry is an Aussie family favourite, and it's not hard to see why! Swap chicken thighs for grilled chicken breast for a lighter take on this delicious curry.
- 1 ripe mango, flesh removed, chopped
- 125 ml water
- 1 tsp olive oil
- 250 g 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.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.7 g|
|Total carbohydrates||67.1 g|
|- Sugars||35.0 g|
|Dietary fibre||12.5 g|