CURRIED CHICKEN WITH MANGO SALAD
SERVES 4 PREP 15 MINS COOK 15 MINS $3.45 A SERVE
1 tbsp mild curry powder
270ml can coconut cream 8 chicken thigh fillets
2 fresh mangoes, sliced
2 red banana chillies, cut into rings 1 Lebanese cucumber, halved, seeded, thinly sliced
1/2 cup mint leaves 2 tbsp lime juice naan bread, to serve
ONE Combine curry powder and coconut cream in a bowl. Add chicken; toss to coat. Season.
TWO Preheat a barbecue flat plate over moderate heat. Cook chicken for 6 mins each side or until browned and cooked through. THREE Place mango, chilli, cucumber, mint and juice in a bowl; toss to combine. Serve chicken with salad and bread.
Use a glass or ceramic bowl to marinate chicken to avoid curry powder staining dish.