- 2 tsp olive oil
- 1kg boneless chicken thighs diced
- 1 brown onion sliced
- 1 red capsicum thinly sliced
- 425gm can mango slices in syrup drained
- 1 clove garlic minced
- 1 tsp ginger grated
- 1/3 cup korma curry paste
- 1 can coconut milk
- 125ml chicken stock
- 1 eschallot sliced
- 1 cup of basmati rice
Puree the drained mango slices until smooth.
Heat a large frying pan over medium heat and heat the oil, now add the onion and stir while frying for 2 minutes or until slightly softened and then add the chicken and cook for 5 minutes or until browned.
Add the garlic, ginger, capsicum and fry for 2 minutes and then add the korma paste. Cook stirring for 2 minutes and add the coconut milk, stock and pureed mango. Bring to a simmer and then reduce heat to low and cook covered for about 20 minutes or until chicken is cooked through.
Serve with basmati rice and scatter sliced shallots on top.