Difficulty | Serves 6 | Book 1
- Sauté onion and garlic for 2 minutes in non-stick frypan that has been coated with cooking spray. Add chicken and sauté for 5 minutes or until nearly cooked.
- Combine curry powder, tomato paste and stock powder with chicken, cook for 1 minute.
- Blend cornflour with mango nectar, add to pan, stir until mixture thickens.
- Add drained mango slices. Stir in milk and coconut essence. Once boiled take off heat as evaporated milk can separate when over boiled. Serve with boiled rice or pasta.
Note: Serve with Basmati rice or noodles (for a lower carb count use glass noodles). Not included in nutritional information.
Variation: Replace mango nectar and canned fruit with apricot nectar and canned apricot halves (in natural juice) for Apricot Chicken.
Suitable to be frozen for 2-3 weeks.
Having trouble finding Coconut Essence? It’s available HERE on my website.
The mango in this recipe provides the carbohydrate for this meal. People with diabetes may like to include a green vegetable with this meal rather than another source of carbohydrate.