Chicken with mango
- Preparation time 15 minutes
- Cooking time 20 minutes
- Serves 4-6
- Spray of canola or olive oil
- 500 g or two skinless chicken breast fillets, cut into thin strips
- 1 onion, chopped
- 450 g butternut pumpkin, cut into 1 cm cubes
- 1 teaspoon minced garlic
- 1 teaspoon curry powder
- 2 tablespoons tomato paste
- 1 cup light coconut milk
- 425 ml (1 2/3 cups) apricot nectar
- 2 tablespoons cornflour
- 425 g can mango slices, drained
- 2 cups couscous
- Spray a nonstick wok or frying pan with oil and heat.
- Cook the chicken in 2 or 3 batches over high heat for 2-3 minutes or until browned.
- Remove from the pan and set aside.
- Reheat the wok and stirfry the onion and pumpkin for 3 minutes or until soft.
- Add the garlic, curry powder and tomato paste, stirfry for 30 seconds.
- Stir in the coconut milk, and about three quarters of the apricot nectar.
- Bring to the boil, reduce the heat slightly and simmer for about 5 minutes or until the pumpkin is tender.
- Return the chicken to the pan.
- Put cornflour in a small bowl and gradually add the remaining nectar, stirring until smooth.
- Add to pan and stir until the sauce thickens.
- Stir in mango slices.
- Put the couscous in a heatproof bowl and add 2 cups of boiling water.
- Cover tightly for 3 minutes, then fluff up with a fork before serving with the chicken spooned over it.
HINT: Canned mango makes this dish possible year round, but use fresh mango when in season. Add green vegetables to make a complete meal
|ANALYSIS per serve|
|Energy kJ (Cal)|
Australian Institute of Sport - From the "Survival for the Fittest" cookbook 05 Nov 2018 HINT: Canned mango makes this dish possible year round, but use fresh mango when in season. Add green vegetables to make a complete meal , Spice, survival-for-the-fittest Spice