Prep Time: 5-10 minutes
Cook Time: 30 minutes
2 Tablespoons vegetable oil
1 1/2 lb (750g) chicken cut into bite size pieces*
1 (200g) brown onion, chopped
1 clove garlic, crushed
1 1/2 teaspoons curry powder*
1/2 teaspoon ground chilies*
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1 teaspoon chicken stock powder*
1/2 cup (125 ml) boiling water
1/2 cup (125 ml) coconut milk
1 small mango chopped*
roasted unsalted cashew, to serve
cilantro leaves (coriander leaves), to serve
steamed rice, to serve
* Wow! Lots of asterisks on this one. First the chicken: Sometimes, I use less meat than it calls for and I just grabbed 3 pieces of chicken out of a bag (I am guessing it was 3/4-1 lb). Second, the curry powder: I totally got messed up and put in 1 1/2 Tablespoons instead of teaspoons, you'll notice that in the pictures. Just thought I should let you know. Third, the chilies: I didn't use them. I wasn't feeling like a spicy curry. Forth, the chicken stock powder: I couldn't find it, so I substituted 1 chicken bullion cube for the stock powder (I didn't look too hard though, so if you know where to get it, let me know please). Finally the mango: We LOVE mangos, so I used 2 medium sized ones :)
Start your rice so it can be done when your curry gets done. Sometimes I like coconut rice, so that's what I made for this curry.
Heat oil in large frying pan over high heat, then cook the chicken until it is browned. When it's done, remove from the pan.
Reduce heat to medium, add the onion and garlic to the pan. Cook, stirring until softened. Stir in the curry powder, chili, turmeric, and cinnamon. Cook and stir for 2 minutes.
|Notice how there is heaps of curry powder...|
Dissolve the stock powder (bullion cube) in the boiling water; add to the pan along with the coconut milk. Stir mixture until boiling.
Return the chicken to the pan and simmer over low heat for 3 minutes.
Serve the curry over rice and top with mango, cashews, and cilantro leaves.
We'll definitely make this again! Fast, simple, and Delicious!!!