This is one we batch cook for Baby Knight every few weeks and she can't get enough of it. The last batch I didn't have any tomato puree but I went ahead with it anyway and she still enjoyed it.
1 Chopped Onion
120g Cauliflour
3cloves Garlic
30g Curry Powder
30g Tomato Puree
15g Ginger
60g Mango
400ml Coconut Milk
600g Diced Chicken Breast
Sauté the chopped onion and cauliflour in a pan for 2-3 minutes until softened.
Add the garlic, curry powder, tomato puree, and ginger for 1-2 minutes while stirring.
Put it in a blender, add half the mango and coconut milk, then blend until smooth.
Put the sauce back in the pan, bring it to a simmer, then add diced chicken breast and simmer for 10-15 minutes until the chicken is cooked. Stir occasionally.
Finally, stir in the rest of the mango.
Mango Chicken Curry.cook
>> name: Mango Chicken Curry >> notes: The recipe calls for fresh ginger but I'm lazy and use ginger paste instead | The mango can be fresh or frozen, it makes very little difference Sauté the @Chopped Onion{1} and @Cauliflour{120%g} in a pan for ~{2-3%minutes} until softened. Add the @Garlic{3%cloves}, @Curry Powder{30%g}, @Tomato Puree{30%g}, and @Ginger{15%g} for ~{1-2 minutes} while stirring. Put it in a blender, add half the @Mango{60%g} and @Coconut Milk{400%ml}, then blend until smooth. Put the sauce back in the pan, bring it to a simmer, then add @Diced Chicken Breast{600%g} and simmer for ~{10-15%minutes} until the chicken is cooked. Stir occasionally. Finally, stir in the rest of the mango.
Robb Knight