Zesty chicken curry with mango coconut and lime. Healthy and lean, eating this on a hot summers night makes you feel like you are in Bali.
Ingredients
- 4 (fillets) chicken thighs skinless
- 1/2 brown onion finely chopped
- 1 shallots
- 1 clove garlic clove
- 1 tbs lime juice fresh
- 1 cup chicken stock (liquid)
- 1/2 cup water
- 1 tsp curry powder
- 1 tsp ground turmeric
- 1 pinch salt
- 2 pinches sugar
- 1 root ginger diced
- 1/2 red capsicum julienned
- 1/2 cup fresh coriander
- 1/2 green chilli
- 3 tbs coconut milk
- 1 mango diced fresh
Method
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Step 1Add chicken stock, water, curry powder and turmeric to tagine and heat on very low heat until almost simmering.
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Step 2Meanwhile, in a small fry pan brown the onion in a small amount of olive oil. Add shallot and garlic to soften. Add to tagine.
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Step 3In the fry pan, brown the chicken thighs in a little olive oil on both sides, and then add to tagine.
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Step 4Add lime juice, ginger, salt, sugar, green chilli and stir.
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Step 5Add capsicum on top and top with one tablespoon of fresh coriander.
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Step 6Cover and cook over very low heat for 45 minutes.
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Step 7When ready remove from heat and stir in the coconut milk. Serve over jasmine rice and garnish with mango and coriander.
Recipe Notes
Goes very well with a chilled crisp white wine. Can also be done in slow cooker or heavy lid casserole dish. Use fresh or tinned mango.
Recipe Reviews (3)
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