mango chicken curry with rice

Tips: Try Quinoa or Buckwheat as an alternative to rice. Try adding a little red chilli to add a chili flavour.

Add one can of drained mango slices, 120g can coconut milk or cream, and 1 tsp vegetable stock to the TC bowl.

Blend for 15 sec / speed 8.

Set aside. Clean and dry the TC bowl. Add onion and garlic, chop for 4 sec / speed 7.

Add 30g olive oil, a pinch of ground ginger, 1 tbsp garam masala, 1 tsp turmeric, 2 tsp dried coriander leaves and 1 tsp stock. Saute for 2 min / 120°C / speed 1.

Add 600g cubed chicken breast.

Cook for 15 min / 100°C / reverse speed 1.

Add 300g frozen vegetables and reserved mango puree.

Cook for 5 min / 100°C / reverse speed 1.

Set aside in a bowl. Rinse and dry the TC bowl.

Dice the reserved tin of mangos, and add to the chicken curry mixture.

Measure 250g rice into the steaming basket, rinse under tap water, pop into the TC bowl, and cover with hot water by 1cm.

Cook for 11 min / 100°C / speed 2 with measuring cup in place.

Serve curry with rice and steamed vegetables.