Difficulty | Serves 6 | Book 1
Method
- 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.
Dietitian's tip
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.