Mango Chilli Chicken
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 1 mango, (chopped into chunks)
- • 1 red chilli, (seeds removed and chopped)
- • 5 cm piece ginger, (grated)
- • 2 garlic cloves, (crushed)
- • 1 red pepper, (seeds removed and chopped)
- • 1 tbsp rice wine vinegar
- • 1 tbsp soy sauce
- • 1 tbsp fish sauce
- • 1 tbsp lime juice
- • 1 tsp granulated sweetener
- • 1/2 tsp turmeric
- • 650 g chicken breast, (chopped into chunks)
- • 1 red pepper, (seeds removed and finely diced)
- • 1 red onion, (finely diced)
- • 2 tbsp dairy-free coconut milk alternative
- • low-calorie cooking spray
Preparation Steps
To a food processor add the mango, red chilli, red pepper, ginger and garlic. Blitz into a smooth puree.
Add the rice vinegar, soy sauce, fish sauce, lime juice, sweetener and turmeric and blitz again until fully combined. Leave to one side.
Spray a frying pan with low-calorie cooking spray and set on a medium heat.
Fry the chicken for 3 minutes until browned on all sides. Add the onion and pepper and fry for a further 4 minutes.
Pour in the mango sauce and give the pan a stir. Add in the dairy-free coconut milk alternative and allow the pan to bubble for 8 minutes.
The sauce should have reduced and thickened slightly. Remove from the heat and serve with your choice of accompaniment.