Summer Mango Chicken Curry (Gluten Free)
This dish is summer in a dish! Within 30 minutes you will have dinner on the table.
Ingredients
- 1 kg Chicken Thigh
- 450g Coconut Cream
- 2 Mangoes, Sliced or drained if using tin (just reserve 2 tablespoons of syrup)
- 3 tbsp Tomato Paste:
- 1 tsp Cumin Turmeric and Curry Powder
- 4 tbsp Tamari
- 1 cup Onion & Garlic, Diced
Instructions
- Preheat oven 180c.
- Heat a large frypan, add a dash of olive oil, the garlic and onion, along with the spices. Stir to start the smell the beautiful aroma of the curry.
- Then place your chicken thighs in the frypan and cook for 5 mins on on side (gentle heat). Your aim is the brown the thighs not burn them! Turn them to repeat on the other side of the chicken.
- Then add your coconut cream, tamari, tomato paste, seasoning of salt and pepper, along with mango. If you are using tin mango, add a tablespoon or two of the syrup for extra sweetness. Allow the beautiful ingredients to combine and then place in the oven for 20 minutes to cook through.
- Once cooked, remove and serve! I love to serve this dish with coconut rice, fried shallots, fresh chilli and limes.
Nutrition
Serving: 1bowl | Calories: 1043kcal | Carbohydrates: 21g | Protein: 59g | Fat: 82g | Saturated Fat: 38g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 327mg | Sodium: 995mg | Potassium: 1188mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1129IU | Vitamin C: 31mg | Calcium: 54mg | Iron: 5mg
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