Tuesday, 8 November 2016

Mango Chicken Curry

This is a great way to get rid of leftover chicken breast and it is a dish you can prepare for bigger parties, only use a bigger ovenproof dish and lots more chicken breasts. Get the dish together on the day of the party and stick it into the oven before the guests arrive. Not much work to do.

The recipe originates from the SortedFood channel, but I adjusted it and added veggies and some chiliflakes.  I made a huge pot of mango chutney a while ago and it was sitting in my fridge waiting for the moment to shine. Today is the day.

2 precooked or pregrilled chickenbreasts
250 g Mango Chutney
500 g Greek yogurt 10 %
50 g Mayonaise
1 1/2 tbsp Garam Masala
1 1/2 tbsp mild Curry Powder
1 tsp chiliflakes
1 good pinch of pepper
200 g orange baby bell peppers
2 spring onions
1 cup rice

In a small saucepan heat up the Mango Chutney and add the spices and stir well. Cool down.
Use an ovenproof dish. Preheat the oven 160 C.
Mix the chutney with Mayo and yogurt.

Chop bell peppers and spring onions.
Cut the chicken into bite size pieces.
Mix everything.

Close the dish with a cover of aluminium foil and stick it into the oven for 45 minutes
Serve it with rice.

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