Ingredients

• 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

Method

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.

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