Mango chicken curry recipe | Sainsbury`s Magazine
If you love mango chutney with an Indian meal, go one step further and add the fresh fruit to this easy curry recipe with creamy coconut milk
Ingredients
- 2 tsp vegetable oil
- 1 x 320g pack chicken thigh fillets, trimmed
- 1 onion, sliced
- 100g basmati rice
- 1 tbsp mild or medium curry powder
- 11⁄2 tbsp garlic and ginger paste
- 200g peeled mango
- 200ml light coconut milk (freeze the rest)
- 100g young spinach
- 2 tbsp chopped coriander
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