About this recipe:This delicious chicken curry is Malaysian inspired. The sweetness from the mango, marries well with the spiciness from the curry. Serve with plain or coconut rice.
1 tablespoon vegetable oil
225g skinless chicken breast fillets, cubed
125ml chicken stock
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 1/2 tablespoons dark brown soft sugar
1 teaspoon curry powder
1 tablespoon cornflour
1/2 onion, diced
1 green pepper, sliced
1 red pepper, sliced
2 teaspoons finely chopped fresh root ginger
1 ripe mango, peeled and cubed
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Method Prep:20min › Cook:20min › Ready in:40min
Heat vegetable oil in a large frying pan over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the centre. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, dark brown soft sugar, curry powder and cornflour. Set aside.
Using the same frying pan, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.