CURRIED CHICKEN WITH MANGO SALAD

SERVES 4 PREP 15 MINS COOK 15 MINS $3.45 A SERVE

Homes+ (Australia) - - EASY FOOD -

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.

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