Mango Chicken Curry
Ingredients
1 tablespoon oil
4 chicken thighs
4 drumsticks
1 onion
1 red capsicum
2 teaspoons crushed garlic
1 1/2 tablespoons curry powder
29g sachet supreme chicken gravy mix
2 cups water
1/4 cup concentrated chicken stock
2 tablespoons brown sugar
2/3 cup sultanas
400g can mango slices
1 cup rice
Method
Peel and slice onion.
Slice capsicum.
Heat oil in a large frying pan and cook chicken over a medium-high heat for 10 minutes until well browned.
Remove and set aside.
Add onion and capsicum to pan and cook for 3 minutes.
Add garlic, curry powder and ginger and cook for a further minute.
Return chicken to pan.
Combine gravy mix, concentrated chicken stock, water and brown sugar and pour over chicken.
Bring to the boil, reduce heat, cover and simmer for 25 minutes stirring occasionally.
Cook rice to packet instructions.
Add sultanas and mango pieces and cook for 5 minutes, stirring occasionally until sauce has thickened and the chicken is cooked through.
Serve on a bed of rice.
