Delicious chicken stew with tangy mango

    50 min

    This great recipe is a wonderful blend of punchy exotic flavours and neutral, close to home, favourites. Easy to make, always a success - and easy to modify to fit both meat eaters, vegans or vegetarians! Serve with rice. Recipe feeds 4.


    10 people made this

    Serves: 4 

    • 600g rice
    • 2 tablespoons olive oil
    • 500g chicken breast fillet, cubed
    • salt and pepper to taste
    • 200ml water, warmed
    • 1 vegetable stock cube
    • 1 1/2 tablespoons soya sauce
    • 2 teaspoons sambal olek (or tomato puree)
    • 1 leek, finely sliced
    • 200 to 300ml single cream
    • 1 fresh ripe mango - peeled, stoned and cubed

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cook the rice according to the instructions on the packet. Once cooked, set aside and keep warm.
    2. Put oil in a pan on medium high heat and add the chicken cubes; fry until no longer pink in the centre and golden brown on the sides. Add salt and pepper, then add water, stock cube, soya sauce and sambal olek or tomato puree. Lower the heat to low-medium and simmer until the water is gone, 20 to 25 minutes.
    3. Once the water is gone, add your leek and pour in the cream and cook on medium heat for about 5 minutes. Taste test then season with salt and pepper if desired. Add the mango and cook for a further 2 minutes. Serve with the rice.

    For a vegetarian option

    Substitute the chicken with Quorn or other vegetarian chicken substitute. Instead of the cream, use vegan or soya based cooking cream.

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