The Mango Chicken Curry with Rice is a tasty dish that can be enjoyed by anyone. The dish is made of several ingredients and has a rich flavor. It is perfect for any time of the day, whether you are trying to stay healthy or just want something delicious to eat.
Mango Chicken Curry With Rice
Ingredients
Ingredients
- 2 x 420 g cans mango slices in syrup (drained)
- 120 g coconut milk/cream
- 1 brown onion, quartered
- 2 garlic cloves
- 2 tsp vegetable stock powder
- 1 pinch ground ginger
- 1 tbsp garam masala
- 1 tsp tumeric powder
- 2 tsp dried coriander leaves
- 600 g chicken breast, cut into thick cubes
- 300 g frozen vegetables, thawed
- 30 g olive oil
- 250 g jasmine or basmati rice
Instructions
Preparation
- Add one can of drained mango slices, coconut milk or cream, and vegetable stock to TC ProM2.0 bowl and blend for 10 seconds, speed 7, or until smooth. Set aside.
- Clean and dry TC ProM2.0 bowl. Add onion and garlic and chop for 4 seconds, speed 7.
- Add olive oil, a pinch of ground ginger, garam masala, turmeric, dried coriander leaves and stock, and saute for 2 minutes, 120C, speed 1.
- Add 600g cubed chicken breast and cook for 15 minutes, 100C on reverse speed 1.
- Add frozen vegetables and reserved mango puree and cook with a measuring cup off for 5 minutes, 100C on reverse speed 1. Set aside in a bowl. Rinse and dry TC bowl.
- Dice reserved tin of mangos, and add to the chicken curry mixture.
- Measure the rice into the steaming basket, rinse under tap water, pop it into the TC bowl, and cover with hot water by 1cm. Cook for 11 minutes, 100C, speed 2 with a measuring cup in place.
- Serve curry with rice and steamed vegetables.
- Try Quinoa or Buckwheat as an alternative to rice.
- Season as to your taste Try adding a little red chilli to add more heat.
Tried this recipe?Let us know how it was!
