Mango and coconut curry


The Ingredients:

2 ripe mangoes
1 tin coconut milk
1 shallot
1 clove garlic
1 sweet apple
3 chillies
1 tbsp sugar
Small bunch of fresh coriander
Salt pepper seasoning
100g butter
1 medium chicken
2 tbsp hot curry powder

The Make:

Roast chicken 180C for 1 hour or until done. Using a meat thermometer to check your chicken, if it registers 65C all over then you are good. Take mangoes, keeping the skin on, and slice large pieces off while avoiding the stone. Take a pint glass and grab mango slices. Keep the flesh side facing the glass and with firm downward pressure use the rim of the glass to peel each piece. This is one of the coolest food tips I have picked up over the last while. Peel shallot and apple. Put mango, shallot, garlic, apple, chillies, sugar, coriander, salt, pepper and butter into a food processor. Blend until smooth. Pour mix into a pot. Add coconut milk and curry powder. Bring to a simmer. Take as much chicken as you want off the bone and add it to the pot. Cook for a couple of minutes until the meat is warm through out. Boil some rice or noodles and serve. Enjoy.

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