2 tbspn MCT Oil
4 Chicken Breast Fillets (All fat removed)
425g Can mango slices in light syrup
1 tbspn MCT Oil (extra)
1 Onion Chopped
2 cloves garlic crushed
1 tbspn Curry Powder
1 tspn Ground Cumin
1 small Chicken stock cube
1/2 cup water
1 tbspn Chopped fresh Coriander
Heat Oil in pan, add chicken, cook until well browned on both sides and tender,
remove from pan; keep warm. Drain mango, reserve syrup, slice mango thinly.
Heat extra oil in same pan, add onion, garlic, curry and cumin, cook, stirring until
onion is soft and spices are fragrant. Stir in reserved syrup, stock cube and water,
bring to boil, add mango, simmer, uncovered about 5 minutes, or until slightly
thickened. Blend or process half the sauce until smooth, stir into remaining sauce,
stir over heat until heated through. Spoon sauce over chicken, sprinkle with
coriander
4 Chicken Breast Fillets (All fat removed)
425g Can mango slices in light syrup
1 tbspn MCT Oil (extra)
1 Onion Chopped
2 cloves garlic crushed
1 tbspn Curry Powder
1 tspn Ground Cumin
1 small Chicken stock cube
1/2 cup water
1 tbspn Chopped fresh Coriander
Heat Oil in pan, add chicken, cook until well browned on both sides and tender,
remove from pan; keep warm. Drain mango, reserve syrup, slice mango thinly.
Heat extra oil in same pan, add onion, garlic, curry and cumin, cook, stirring until
onion is soft and spices are fragrant. Stir in reserved syrup, stock cube and water,
bring to boil, add mango, simmer, uncovered about 5 minutes, or until slightly
thickened. Blend or process half the sauce until smooth, stir into remaining sauce,
stir over heat until heated through. Spoon sauce over chicken, sprinkle with
coriander
Chicken With Curried Mango Sauce
Little Leakers
