RecipesServes 4

MANGO, COCONUT AND HABANERO CHICKEN CURRY


Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp red curry paste
  • 2 tsp ROSELLA Crushed Garlic
  • 1 tsp grated ginger
  • 400ml can coconut milk
  • 250ml chicken stock
  • 1/2 cup ROSELLA Mango, Coconut and Habanero Chutney
  • 2 tsp brown sugar
  • salt, to taste
  • 500g chicken thigh fillets, cut into 5cm dice
  • Coriander leaves
  • 3 cups steamed jasmine rice

Method

  • Heat oil in a medium-sized saucepan over high heat and add the red curry paste, ROSELLA Crushed Garlic and ginger, then cook stirring constantly for 2-3 minutes until the spices are aromatic. Add the coconut milk, chicken stock, ROSELLA Mango, Coconut & Habanero Chutney and brown sugar and stir. Generously season with salt to taste.
  • Stir in the chicken and allow the curry to simmer for approximately 20 minutes until the chicken is cooked and the flavours have developed.
  • To serve; place a heaped spoonful of steamed rice in a bowl and top with chicken curry. Finish with a sprinkle of coriander and serve immediately.

Helpful Tip

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