EASY MANGO CHICKEN CURRY


1 kilo chicken breast, diced
4 medium carrots, sliced
8 medium potatoes, quartered
2 teaspoons onion powder
1 teaspoon minced garlic

1 1/2 cups mango nectar
1 can + 1/2 cup coconut cream
2 teaspoons mango chutney
6 teaspoons curry powder, or to taste
200 grams canned sliced mango, sliced

salt and pepper to taste



in a large, deep fry pan/pot, on medium heat, cook the chicken until colour changes. drain and put aside.

while the chicken is cooking, boil the carrot and potato
until just soft. drain and put aside.

in the same pot, heat the coconut cream and nectar. stir in the curry powder, onion salt and chutney. bring to the boil and add back the chicken and vegetables.

bring back to boil then lower heat and simmer for 10 minutes, stirring occasionally.

turn off heat and stir in the mango pieces then salt and pepper to taste.

serve over boiled rice.