Curried Chicken, Mango and Coconut Stir-Fry

cook 10 mins
  • 1 tablespoon oil
  • 350 g (11 1/2 oz) chicken mini-fillets, roughly chopped
  • 250 g (8 oz) ready-prepared freshly mango pieces
  • 2 teaspoons curry powder
  • 400 g (13 oz) ready-prepared mixed stir-fry vegetables
  • 200 ml (7 fl oz) coconut milk
  • mango chutney (optional)
  • wholemeal chapattis (optional)
  • Heat the oil in a large heavy-based frying pan and fry the chicken over a high heat for 4–5 minutes until golden and cooked through. Add the mango and curry powder and stir-fry for a further minute.
  • Add the stir-fry vegetables and cook over a high heat for 3 minutes until the vegetables are just tender, but still retaining their shape. Add the coconut milk and heat for 1 minute until piping hot.
  • Serve with mango chutney and wholemeal chapattis, if liked.
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