Category: Banting Recipes, Chicken, Dinner, Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Lunch, Meal Times, Recipes, Summer Recipes, Winter Recipes
Cuisine: African, Chinese, European, Indian, Italian/USA, Mediterranean, South African
Cooking Method: Stove Top
Yields:
4 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
15 Mins
Total Time:
20 Mins
Coconut infused Chicken Curry with Cashew Nuts to make it perfect.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Season Chicken with 1/2 tsp Salt and 1/4 tsp Pepper. In a large bowl or zipper bag, toss Chicken with Cornstarch until well coated.
- 2. In a large non stick frying pan heat 2 tbsp of Canola Oil over medium high heat. Shake excess Cornstarch off chicken pieces and transfer to frying pan. Pan-fry for about 5 to 7 minutes flipping pieces occasionally until cooked through and golden brown. Remove chicken from pan and set aside.
- 3. Meanwhile in a small bowl whisk together Curry Powder and Coconut Milk
- 4. In the same pan heat remaining Canola Oil and add 1/2 of Green Onions and sauté for one minute until softened. Add Garlic and Ginger and sauté for an additional 30 seconds. Slowly add Coconut Milk and curry mixture. Bring to a boil and reduce heat to a simmer.
- 5. Add Mango pieces and simmer for another 2 minutes. Add Chicken pieces and cook until warmed through for about one minute. Turn off heat and add Lime Juice and stir to combine
- 6. Top with remaining green onions and toasted cashews. Serve immediately over rice garnished with a drizzle of sriracha and chopped Cilantro if desired.
