Ingredients
- 2 onions, finely chopped
- 4 cloves of garlic, finely chopped
- 5cm/2in piece of fresh ginger, grated
- ½ tsp ground coriander
- ½ tsp turmeric
- ½ tsp chilli powder
- 100g Mango chutney
- 100g tomato passata
- Squeeze lemon juice
- 5-6 mint leaves, finely chopped
- 2 chicken breasts, 125g each chopped into bite size pieces
- 20 King Prawns (10 per person)
- optional: splash of fresh coconut milk or tbsp of greek yoghurt
Details
servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Heat the oil in a saucepan or wok over a medium heat. Add the onions, garlic and ginger and fry, stirring frequently, for 5-7 minutes until they are light brown.
Step 2
Tip in the coriander, turmeric and chilli powder and stir around for one minute.
Step 3
Add the mango chutney and tomato passata and cook for 2 minutes.
Step 4
Tip in 200ml of just boiled water and simmer for a further 3-5 minutes.
Step 5
Stir in the mint leaves and lemon juice.
Step 6
Add coconut milk or yogurt if using.
Step 7
Blitz sauce together until smooth
Step 8
Stir in the chicken pieces/prawns and cook until chicken/prawns are cooked.
Step 9
Serve with brown rice, cooked in a veg stock.
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