A delicious creamy and sweet curry, this chicken and mango curry uses mango pieces in the sauce as well as thickened cream. Simple to make in under 30 minutes from beginning to end, the Thai flavours sing in this delectable dish.
Makes up to 8 serves. Nut free
What you'll need
- Diced Chicken
- Thickened Cream
Instructions to prepare
- Add oil and water followed by the diced chicken and partially cook off. Cover the pan to retain the juices
- Add the spice mix, stir well
- Add the thickened cream, stir through
- Simmer on low heat till sauce thickens up
- Mango Chicken Curry is ready to serve
INGREDIENTS: Dehydrated vegetables (tomato, onion), dried fruit (mango), maltodextrin (maize), sugars, spices (fenugreek, ginger, cardamom, cloves, coriander, cumin, turmeric, nutmeg, cinnamon, pimento, cassia, fennel, pepper) Thickener (1422), salt, acidity regulator (330), colour (100), canola oil, spice extract, vegetable extracts.
NUTRITIONAL INFORMATION (PER 100 GRAMS) Energy 1376kJ, Protein 3.3g Fat, Total 1.1g – Saturated 0.2g, Carbohydrate 73.7g, Sugars 45.8g, Dietary Fibre 3.5g, Sodium 4639mg
COUNTRY OF ORIGIN
Made in Australia with Australian and imported ingredients.
Conditions: For Maximum Freshness, Store In A Cool Dry Place. Shelf life: 24 months. Once opened, consume immediately. Do not reheat or refrigerate once heated.