For those who love curries and have a slightly sweeter side here
is a must try recipe. This dish is full of flavour, the combination
of mango, curry, ginger and garlic will have you wanting more.
Ingredients
- 1 Tbsp oil
- 4 chicken thigh cutlets
- 4 chicken drumsticks
- 1 red onion, sliced
- 1 red capsicum, sliced
- 2 tsp Gregg's Crushed Garlic
- 2 tsp Gregg's Crushed Ginger
- 1 Tbsp Gregg's Curry Powder
- 2 tsp cornflour
- 2 cups chicken stock
- 2 Tbsp brown sugar
- 2/3 cup sultanas
- 400g can mango slices, drained and chopped
- Coriander, freshly chopped, to garnish (optional)
Method
Heat oil in large frying pan and cook chicken over medium-high
heat for 10 minutes until well browned. Remove and set aside.
Add onion and capsicum, cook for 3 minutes. Add Gregg's
Crushed Garlic , Ginger and Curry Powder, cook for a further minute
or until fragrant. Return chicken to pan. Combine cornflour
(dissolved in 1 Tbsp water) with chicken stock and brown sugar,
then pour over chicken.
Bring to the boil, then reduce heat and simmer for 25 minutes,
stirring occasionally. Add sultanas and mango and cook
for a further 5 minutes, until sauce has thickened and chicken is
cooked through.
Garish with coriander and serve with steamed rice.