Chicken coconut curry with rice and mango

• 400 g chicken fillet, cut into pieces
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 red bell pepper, diced
• 450 g green beans, cleaned and halved
• 4 teaspoonsThe Spice Club Chicken Curry Mix
• 400 ml coconut milk
• 2 tablespoons flour
• 1 ripe mango, peeled and diced
• Rice, cooked according to package directions
• Optional garnish: Fresh coriander & lime

Cook the rice

• Prepare the rice according to the instructions on the package. Drain, cover and keep warm.

Bake the chicken

• Heat a large pan or wok over medium heat with a dash of oil.
• Add the chicken pieces and fry until golden brown all around. Remove the chicken from the pan and set aside.

Fry the onion and garlic

• In the same pan add the finely chopped onion and garlic. Cook for 2-3 minutes until soft and fragrant.

Add the vegetables

• Add the diced red pepper and green beans to the pan. Stir well and cook for 5 minutes until the vegetables start to cook.

Add spices

• Sprinkle theThe Spice Club Chicken Curry Mixover the vegetables and stir well. Cook for 1-2 minutes to let the spices bloom.

Make the sauce

• Sprinkle the flour over the vegetable mixture and stir well.
• Then add the coconut milk and stir until a smooth sauce is formed. Bring the sauce to a boil and reduce the heat. Let the sauce simmer gently for 10 minutes until the vegetables are soft and the sauce has thickened.

Add the chicken and mango

• Add the cooked chicken back to the pan and stir it into the sauce.
• Finally, add the mango cubes (if using) and heat for 1-2 minutes, so that the mango is warm but retains its texture.

Serve

• Spoon the chicken curry over a bed of warm rice.
• If desired, garnish with fresh coriander or a slice of lime for a fresh touch.