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Fruity chicken curry

A lovely Indian curry with a burst of mango.

Ingredients

  • 1 tbsp sunflower oil
  • 1 medium onion, finely chopped
  • ½ red pepper, diced
  • 2 chicken breasts, cut into 2cm cubes
  • 1½ tbsp korma curry paste
  • 1 tsp garam masala
  • 200ml reduced-fat coconut milk
  • 200ml chicken stock
  • 2 tsp soy sauce
  • 1 tbsp mango chutney
  • 6 baby corn, sliced diagonally
  • 50g frozen peas
  • 2 tsp lime juice
  • 2 tsp cornflour

Method

  1. Heat the oil in a frying pan. Add the veg, stir-fry for 3-4 minutes, then add the chicken and stir-fry until sealed.
  2. Add the curry paste and garam masala, cook for 1 minute. Add the coconut milk, stock, soy sauce, chutney and baby corn. Bring to the boil and simmer for 3 minutes. Add the peas and lime juice, cook for 2-3 minutes until the chicken is cooked through.
  3. Mix the cornflour with 2 tbsp water. Stir into the curry and heat through for a couple of minutes until thickened.

Goes well with...

Pink Elephant

Pink Elephant

"Intense fruity aromas. Crisp, fresh flavours with hints of strawberry, raspberry & pepper"

Perfect with..."Ideal with all spicy foods & grills"

Grape:
Not Available
Country:
Portugal
Price:
Under £5
International Wine Challenge 2011 Commended
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4 Serves 4 people
15 Preparation time of 15 mins
20 Cooktime for 20 mins
228
Calories
13%
5.5g
Sugar
6.5%
10.4g
Fat
15%
5.2g
Saturate
26%
1.2g
Salt
30%
of your Guideline Daily Amount (GDA)

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