Healthier chicken curry, in just 4 steps

Who needs takeaway?

Who needs takeaway? This fragrant dish is packed with zingy mango, ginger and coriander for crowd-pleasing satisfaction. Think big flavour and a fraction of the fat.

Healthier Mango Chicken Curry

Serves: 4 

Prep: 20 minutes 

Cook: 25 minutes 

Ingredients:

• 2 tbsp desiccated coconut
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp ground coriander
• ½ tsp sweet paprika
• â…“ cup tomato puree
• 2 tbsp vegetable oil
• 2 small mangoes, diced
• 500g chicken breast fillets, diced
• 1 brown onion, thinly sliced
• 1 red capsicum, thinly sliced
• 2 garlic cloves, crushed
• 2cm piece fresh ginger, peeled, finely grated
• 270ml can light coconut milk
• ½ cup Massel Salt Reduced Chicken Style Liquid Stock
• ½ cup frozen peas
• 500g packet frozen cauliflower rice
• Red chilli, sliced finely, to serve
• Fresh coriander, to serve
• Lime wedges, to serve

Healthier Mango Chicken Curry

Method:

1. Heat a large frying pan over medium heat. Add coconut and spices, then cook, stirring, for 1 to 2 minutes or until fragrant. Transfer the spice mixture to a small food processor. Process until the coconut is finely chopped. Add tomato puree and half the oil, then process until the mixture forms a paste. Transfer the curry paste to a bowl. Add half the mango to the food processor, process until smooth and set aside.

2. Heat half the remaining oil in the pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes or until browned, then transfer to a plate.

3. Reduce heat to medium-low. Add the remaining oil to the pan, along with the onion. Cook for 3 to 4 minutes or until softened. Add the capsicum, garlic and ginger, then cook for 2 minutes. Add curry paste and cook, stirring, for 2 minutes or until fragrant. Stir in coconut milk, stock and pureed mango. Return chicken to pan and increase heat to medium-high. Bring to the boil, then reduce heat to low. Simmer, partially covered, adding the peas halfway through, for 8 to 10 minutes or until chicken is cooked through, peas are bright green and tender, and the sauce has thickened slightly.

4. Meanwhile, heat the cauliflower rice following packet directions. Spoon the cauliflower rice and curry into serving bowls. Sprinkle with chilli, coriander leaves and the remaining diced mango. Serve immediately with lime wedges and enjoy.

Originally published as Healthier chicken curry, in just 4 steps