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A delicious and moist chicken dish. Quick and simple to make.
Simple Mango Chicken
Mango and chicken is a fabulous combination, you can’t go wrong. A delicious gluten-free meal perfect for dinner time; or for lunch the next day if there is any leftover.
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Ingredients
- 550g of chicken breast, cut into cubes
- ¼ cup Flannerys Own Certified Organic Coconut Oil
- 1 large onion, diced
- 1 red capsicum, diced
- 2 garlic cloves, sliced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- 1 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 1 cup water
- ½ cup coconut milk
- 1 mango, peeled and diced
- Cilantro for garnish
Preparation
- Over medium heat, warm the coconut oil in a sauté pan.
- Add the onions, stirring occasionally and cooking until soft.
- Add in the red capsicum, ginger, garlic, curry powder, ground cumin and salt and cook for 5 minutes stirring occasionally.
- Next, add the vinegar, water, coconut milk and mango to the pan. Bring to a boil briefly, then reduce heat.
- Add in the cubed chicken pieces and return to a low simmer.
- Cook until chicken is cooked through, approximately 8 to 10 minutes -cut open largest piece to check.
- Garnish with cilantro and serve warm in a bowl.
- Perfect to have for lunch the next day if there is any left over.