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Chicken curry with mango
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Ingredients
Directions
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Heat half of the oil and fry the chicken cubes around golden brown in 4-5 minutes. Remove them from the pan and keep separate.
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Heat the remaining oil and stir-fry the onion, red pepper, garlic and ginger for 2-3 minutes.
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Spoon the coriander, cumin and the cinnamon stick through and fry for another 1-2 minutes.
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Add the chicken and coconut milk, bring to the boil and simmer for 5-7 minutes without the lid until the sauce thickens.
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Remove the cinnamon stick. Spoon the mango through and heat for a short while without cooking.
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Garnish with some spring / forest onion. Tasty with white rice and green beans.
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Nutrition
775Calories
Sodium0% DV0g
Fat75% DV49g
Protein104% DV52g
Carbs10% DV30g
Fiber0% DV0g
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