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Mango chicken curry

Name: Mango chicken curry
Cook time: 25 min
Yield: 4

with steamed rice and sweet lime yoghurt

Ready in around 25 mins

RECIPE FACT:

India is the top producer of mangoes in the world

Nutritional Info:

Energy: 2,976kJ (711kcal)
Protein: 47g
Carbohydate: 73g
Sugars: 12g
Fat, total:24g
Saturated:16g
Sodium:802mg
Contains:Milk, Soy

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND POPPADOMS:
Trim the woody ends off the sweet stem broccoli, then cut in thirds. Thinly slice the spring onions on the diagonal. Open the baby corn and remove the chilli from the top. Finely slice if using or discard if not. (Pan method) Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot, cook the poppadoms one at a time for about 10-15 seconds on each side. They will crisp up as they cool. (Microwave option) Place the poppadoms in the microwave one at a time and cook on high for 30-40 secs, turning over halfway through the cooking time.
2. TO PREPARE THE RICE:
Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing the bag gently then add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
3. TO COOK THE MANGO CURRY:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut each breast into 5-6 even pieces. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the sweet stem broccoli, baby corn, season with salt and pepper and cook for 3-4 mins. Remove from the pan and set aside. Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the chicken, season with salt and pepper and cook for 2-3 mins each side. Add the vegetables back, the mango curry sauce, chilli if using and cook for 2-3 mins until hot or until the chicken is cooked through.
TO SERVE:
Divide the rice between bowls and top with the chicken mango curry. Drizzle with sweet lime yoghurt, and sprinkle with spring onions. Serve with poppadoms on the side .