This dish combines the richness of curry with the sweetness of fresh mango, resulting in a flavorful and well-balanced meal. Not only is it easy to make, but it’s also packed with protein and various vitamins that will leave you feeling satisfied and energized. Plus, the vibrant colors are really appealing to the whole family.

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 (or you can use fresh when in season)
• 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

Reserving some slices for plating, puree the remained drained mango slices until smooth.
Heat a large frying pan over medium heat and heat the oil,  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, top with reserved mango slice and scatter sliced shallots on top.

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