Squeezy Mango Chicken Curry
Elevate your Bonfire Night celebration with an irresistible culinary creation: our Creamy Mango Chicken Curry. As you gather with family and friends to cosy up by the fire, indulge in the perfect harmony of melted cheese and tender chicken infused with vibrant mango curry. Let the flavours dance in your mouth like the mesmerising fireworks in the night sky.
What you need
- 2 Primula Original Cheese tubes
- 170ml Coconut Milk
- 2 mangos, one for garnish and one for the sauce, both chopped
- ¼ onion, chopped
- ¼ tsp fresh ginger, grated
- 2tbsp lime juice
- 1tbsp soy sauce
- 1tbsp fish sauce
- 1tsp + ½ tsp brown sugar
- ½ tsp dried basil
- 300g chicken breasts, diced
- Salt and pepper, to taste
- 2tbsp olive oil
- 1tbsp + 2tsp red curry paste
- 1 red pepper, diced
- 1 green pepper, diced
- 1tbsp + 1tsp chilli sauce
- 2-3tbsp garlic, chopped
- 2-3tbsp fresh coriander, chopped
How you do it
Add coconut milk, one chopped mango, yellow onion, ginger, lime juice, soy sauce, fish sauce, brown sugar and dried basil to a blender and blend until smooth. Set aside.
Pat the chicken dry then season with salt and pepper.
Heat the olive oil over medium-high heat in a large skillet until hot. Add chicken and red curry paste and simmer for 15-20 minutes. Add the bell peppers and continue to cook for another 2 minutes.
Stir in the sauce and the other diced mango. Simmer for 5 minutes and add chilli sauce. Remove from the heat.
Taste and season with additional salt to taste (or brown sugar for sweeter, chilli sauce for spicier or lime for tangier)
Squeeze in the Primula Original cheese tubes for a creamy, cheesy curry. Leave some extra for the top.
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