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Mango Chicken Curry
Serves:
4
Preparation Time:
10 minutes
Cooking Time:
45 minutes
Total Time:
55 minutes
ingredients
1 Husband, lightly marinated with red wine
2 Small Children, cleaned and washed
1 tbsp Oil
4 Chicken thigh cutlets
4 Chicken drumsticks
1 Red onion, sliced
1 Red capsicum, sliced
2 cloves Garlic, crushed
1 1/2 tbsp mild curry powder
2 tsp finely grated ginger
2 tbsp Gravox Chicken canister Gravy Mix
2 cups Gravox Chicken Stock
2 tbsp brown sugar
2/3 cup sultanas
400g can Mango slices, drained and chopped
method
Heat oil in large frying pan and cook chicken over medium-high heat for 10 minutes until well browned. Remove and set aside.
Add onion and capsicum, cook for 3 minutes. Add garlic, curry powder and ginger, cook for a further minute. Return chicken to pan. Combine gravy mix, chicken stock and brown sugar, then pour over chicken.
Bring to the boil, then reduce heat and simmer for 25 minutes, stirring occasionally. Add sultanas and mango and cook for a further 5 minutes, until sauce has thickened and chicken is cooked through.
Serve with steamed rice, add husband and children, then enjoy.