MANGO CHICKEN

Diabetic Living - - Food In Focus -

PREPA­RA­TION TIME: 15 MINS COOK­ING TIME: 15 MINS SERVES 2 (AS A MAIN)

1 ripe mango, flesh

re­moved, chopped

125ml (½ cup) wa­ter

1 tsp olive oil

250g skin­less chicken breast fil­lets,

trimmed of fat, cut into chunks 1 brown onion, cut into

thin wedges

1 clove gar­lic, crushed

3cm piece gin­ger, peeled,

finely grated

1 Tbsp ko­rma curry paste

250ml (1 cup) Car­na­tion Light & Creamy Co­conut Flavoured Evap­o­rated Milk

150g green beans, trimmed,

di­ag­o­nally sliced

1 bunch as­para­gus, woody ends

trimmed, di­ag­o­nally sliced Co­rian­der leaves, to serve

(op­tional)

2 Supreme Qual­ity Foods Mini

Roti, warmed, to serve

1 Put mango flesh and wa­ter in a blender and blend un­til smooth. Set aside. Heat half the oil in a medium non-stick wok over high. Add chicken and cook for 1-2 min­utes or un­til browned. Trans­fer to a plate.

2 Heat re­main­ing oil in the wok over medium heat. Add onion, gar­lic and gin­ger. Cook, stir­ring of­ten, for 6-7 min­utes or un­til the onion soft­ens. Add curry paste and cook, stir­ring, for 1 minute.

3 Add mango mix­ture and milk to the wok. Bring to a sim­mer over medium heat. Add chicken to the wok with the beans and as­para­gus. Sim­mer for 5 min­utes or un­til chicken is cooked and vegeta­bles are ten­der. Top with co­rian­der, if you like, and serve with the warmed roti bread.

COOK’S TIP

You can re­place the as­para­gus with 150g broc­coli, cut into

small flo­rets.

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