This is a great recipe if you love curry, but cant be bothered to cook. I know homemade korma is much better but when you have little time and want something warming and comforting, I would recommend this dish. The mango combined with the butternut adds a sweetness that is delicious! Even better served with some sweet chutney.
Easy mango chicken curry slow cooker style
Ingredients:
3 large chicken breasts roughly diced
1 onion chopped finely
1 jar of korma sauce
1 tin of mango pulp ( not always easy to find try oriental supermarkets, ocado or waitrose where you will have better luck)
1/2 a butternut peeled chopped and diced
300ml light coconut milk
Enough rice for four people
Method:
1. Add the chicken breast, onion, korma sauce, mango pulp butternut and light coconut milk. Place onto a high heat for about two hours stirring occassionally.
2. Once the sauce is bubbling and it has been doing so for about 2 hours, turn the heat down to low for another couple of hours. Stir occassionally.
3. Serve immediately with boiled rice and some mango or onion chutney if desired.
Easy mango chicken curry slow cooker style
Ingredients:
3 large chicken breasts roughly diced
1 onion chopped finely
1 jar of korma sauce
1 tin of mango pulp ( not always easy to find try oriental supermarkets, ocado or waitrose where you will have better luck)
1/2 a butternut peeled chopped and diced
300ml light coconut milk
Enough rice for four people
Method:
1. Add the chicken breast, onion, korma sauce, mango pulp butternut and light coconut milk. Place onto a high heat for about two hours stirring occassionally.
2. Once the sauce is bubbling and it has been doing so for about 2 hours, turn the heat down to low for another couple of hours. Stir occassionally.
3. Serve immediately with boiled rice and some mango or onion chutney if desired.
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