Annette Sym’s Low Fat Mango Chicken

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READY IN: 22mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • cooking spray
  • 1
    small onion, diced
  • 1
    teaspoon garlic, crushed
  • 700
    g chicken breasts, skin removed and cut into strips
  • 1
    teaspoon curry powder
  • 2
    teaspoons chicken stock powder
  • 2
    tablespoons tomato paste
  • 1
    cup evaporated skim milk
  • 1
    teaspoon coconut essence
  • 500
    ml mango nectar
  • 2
    tablespoons cornflour
  • 1
    (425 g) can mangoes, sliced, drained
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DIRECTIONS

  • Sauté onion and garlic for 2 minutes in a non-stick pan that has been sprayed with cooking spray.
  • Add chicken and sauté for 5 minutes, or until nearly cooked.
  • Combine curry powder, tomato paste and chicken stock powder, and cook for 1 minute.
  • Stir in milk and coconut essence.
  • Blend cornflour with mango juice, and add to the pan, stirring until the mixture thickens.
  • Add the drained mango slices.
  • Serve with your favourite boiled rice or pasta.
  • VARIATION: Replace mango nectar and canned fruit with apricot nectar and canned apricot halves.
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