Canderel Kitchen: Chicken and Mango Curry

Ingredients

4 shallots, peeled or use 1 medium onion
1 stalk of lemon grass, trimmed and tough outer leaves removed
1 red chilli, de-seeded
1 tsp turmeric
5cm/2inch piece of fresh ginger, peeled
Handful of fresh curry leaves or use a few pinches of dry curry leaves
1 tbsp sunflower oil
400ml can low fat Coconut milk
300ml/ Half a pint of hot vegetable stock
2 chicken breasts, cut into lengths
1 fresh mango, cut into bite sized pieces
Juice of half a lime
1-2 tbsp Canderel Yellow
Handful of fresh coriander leaves

Before you Begin

Cook with

Canderel Yellow

Serves

Time

preparation: 15 minutes

cooking: 30 minutes

Per serving

250 kcals

Difficulty level

Step by step

Add the shallots, lemon grass, chilli, turmeric, ginger, curry leaves, a pinch of sea salt and some freshly ground black pepper to a food processor and whizz until it forms into a paste. You may have to add a tiny amount of the oil.

Heat half the oil gently in a frying pan then stir in the shallot and lemon grass mixture, cook very gently for about 5 minutes.

Keeping the heat very low, stir in a little of the coconut milk (adding a little at a time) then pour in the stock. Don’t raise the heat too much as you don’t want the coconut milk to split. Simmer gently, stirring occasionally while you cook the chicken.

Heat a griddle pan until hot then rub the chicken with the rest of the oil and season with sea salt and freshly ground black pepper. Add the chicken to the hot pan and cook for about 5-6 minutes undisturbed then turn and cook the other side. You will know when it is ready as it will come away from the pan easily. Turn and cook the other side for about the same time or until cooked through.

Now add the mango to the curry and the lime juice and stir. It now needs sweetness to adjust the sour flavour. Sprinkle in the Canderel Yellow, tasting as you go and adding more as needed.