Coconut Mango Chicken

Coconut Mango Chicken

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 29, 2018.
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Ingredients

Rice

  • ½ cup jasmine rice
  • ¾ cup water

Chicken Curry

  • ¼ red onion *
  • ½ courgette *
  • ½ baby bok choy *
  • 150g chicken thigh
  • ½ tsp minced ginger *
  • 5g freeze dried mango powder
  • ¼ cup chicken stock
  • 165ml coconut milk
  • ½-1 tsp fish sauce
  • ½-1 tsp soy sauce
  • Juice of ¼ lemon *

To Serve

  • 1 spring onion *
  • 50-100g mung bean sprouts

Steps

  1. Cook rice Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Prep vegetables Thinly slice onion; halve courgette lengthways, then slice 0.5cm; thinly slice bok choy. Set all aside, separately.
  3. Begin cooking curry Pat chicken dry and cut into 1cm strips. Heat a drizzle of oil in a medium frypan on medium-high heat. Cook onion and ginger for 1-2 minutes, until soft. Add mango powder (add as much as you like, to suit your taste), stock and coconut milk. Bring to a simmer.
  4. Finish cooking curry Add chicken to pan with sauce and cook for 5-6 minutes. Add courgette, bok choy, fish sauce, soy sauce and lemon juice. Cook for 1-2 minutes, until chicken is cooked through and greens are tender. Season to taste.
  5. Prep garnish and finish rice While chicken is cooking, thinly slice spring onion. Fluff up grains of rice with a fork, when cooked.
  6. To serve Spoon ¾ cup of cooked rice into a bowl and top with chicken curry. Sprinkle over mung bean sprouts and spring onion.