- 2 tbsp olive oil
- 2-3 chicken breasts or leftover cooked chicken
- 1 large onion, chopped
- 50g fresh ginger, peeled
- 1 large mango
- 3-4 tbsp korma paste or powder
- 50g sultanas
- 1 tsp turmeric
- 1 tsp ground cumin
- 2/3 can of light coconut milk
- Fresh coriander to serve
- Heat the oil in a pan over a medium heat. If using chicken breasts, dice and cook until browned and set aside in a bowl.
- Cook the rest of the onion for 5 mins until golden and soft.
- Cut away all the flesh from half of the mango and put it in a processor with the Korma paste/powder and half of the onion. Whizz to a paste. Pour into the onions, add sultanas and cook for 2 mins.
- Stir in the turmeric and cumin and turn up the heat for 2 mins.
- Return chicken to the pan and stir in the coconut milk. Bring to the boil then turn heat down and simmer for 15 mins, stirring occasionally as the sauce thickens.
- Slice remaining mango and stir in to heat through briefly. Season and scatter coriander over the top.
This is a wonderfully sweet, tasty curry that is lower in fat/calories.
You can substitute turkey instead of chicken.