PREPARATION TIME: 15 MINS COOKING TIME: 15 MINS SERVES 2 (AS A MAIN)
1 ripe mango, flesh
125ml (½ cup) water
1 tsp olive oil
250g skinless chicken breast fillets,
trimmed of fat, cut into chunks 1 brown onion, cut into
1 clove garlic, crushed
3cm piece ginger, peeled,
1 Tbsp korma curry paste
250ml (1 cup) Carnation Light & Creamy Coconut Flavoured Evaporated Milk
150g green beans, trimmed,
1 bunch asparagus, woody ends
trimmed, diagonally sliced Coriander leaves, to serve
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.
You can replace the asparagus with 150g broccoli, cut into