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Mango Chicken

By on June 18, 2018 in Chicken Recipies, Dinner Time with 0 Comments

Serves 4-6


  • 700g raw chicken breasts or filets, cut into strips (n0 skin)
  • 250mls Evaporated milk
  • 500mls mango nectar
  • 2 tablespoons cornflour
  • 2 tablespoons tomato paste
  • 1 onion, diced
  • 425g fresh or canned mango
  • 1 teaspoon curry powder
  • 2 teaspoons chicken stock powder
  • 1 teaspoon coconut essence
  • 1 teaspoon crushed garlic


  • Sauté the onions and garlic for 2 minutes in a non-stick pan that has been coated with cooking spray.
  • Add chicken and sauté for 5 minutes or until nearly cooked.
  • Combine curry powder, tomato paste and stock powder with chicken, cook for a further 1 minute.
  • Stir in milk and coconut essence.
  • Blend cornflour with mango juice, add to pan, stir until mixture thickens.
  • Add mango pieces.
  • Serve with boiled rice. Or pasta.

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