A member's favourite recipe submitted by Gill Bishop.
Calories per portion 299
The mango’s inherent richness complements the ginger used in this Mango Coconut Chicken dish for a tantalizing flavour and aroma.
2 Garlic cloves (crushed)
1/2 tsp Ground ginger (or 1 tbsp. finely chopped fresh ginger)
1/2 tsp salt
1/2 tsp Ground cumin
4 Medium chicken breasts (skin removed)
1 Medium mango (250g) Blend half to a puree and finely cube the other half
1 160g Tin creamed coconut
6 Sprays of Frylight virgin olive oil. (Use a small amount of virgin olive oil if preferred)
Mix together garlic, ginger, salt and cumin and use to coat the chicken.
Spray or add oil to the wok and brown chicken for 3-4 mins on each side.
When the chicken is cooked through add the mango and coconut cream
to the pan and gently stir until the sauce is heated through.
Serve with either boiled rice or baked/steamed vegetables.