Easy Mango and Chicken Curry

This is a recipe with a couple of adaptations that my beautiful stepdaughter got off the Sorted website and cooked for us.  It was absolutely delicious!

Ingredients:

Ingredient	kCal	Carbohydrate	Protein	Fat	Sat Fat
3 cooked chicken breast	302	0	64.2	4.6	1.4
jar of mango chutney (360 g)	871	211.3	1.1	0.4	0
2 tsp of ground garam masala	0	0	0	0	0
2 tsp of curry powder	0	0	0	0	0
4 dollops of light mayonnaise	193	9.3	0.6	17.2	2
1 tin (400 mL) of light coconut cream	348	6.8	2.8	34.8	32.4
handful of flaked almonds (50 g)	291	10	11	25.3	2
handful of fresh corriander	0	0	0	0	0
basmati rice (300 g)	1050	228.3	26.4	1.8	0.9
Total	3055	465.7	106.1	84.1	38.7
Total per serve	509.17	77.617	17.68	14.017	6.45

1.     Bring chicken stock to the boil in the bottom part of a double boiler.  Steam chicken breast in the top until cooked through.  Preheat oven to 150 C

2.     Spoon the mango chutney into a non-stick pan with the spices and bring to the boil for a minute and leave to cool.

3.     Cut the chicken up into strips and put into an oven-proof casserole dish.

4.     Stir in the mayonnaise, coconut cream and mango chutney, mix together and pour over the chicken.

5.     Put on a lid (or cover with foil) and bake in the oven for about 40 minutes.

6.     Toast some almond flakes and rip up the coriander.

7.     Cook the rice by the desired method according to packet instructions.

8.     Serve the curry with plenty of boiled rice and sprinkle with roasted almonds and coriander.

I I make sides of banana and coconut (simply toast coconut in a small saucepan over medium heat until browning then toss sliced banana in the coconut) and pappadums (which, if you didn't know, can be cooked in the microwave.  Simply pop them on the plate and cook on high for about 30 seconds.  Turn over and, if required, cook for about another 30.  Keep an eye on them) 

If you require a lower calorie intake, portion this out to serve 8 and serve with a pile of salad!

Happy cooking!