Ingredients

8 boneless skinless chicken breasts

3 Tbsp vegetable oil

1 large chopped onion

3 cloves minced garlic

2 Tbsp minced ginger root

1 Tbsp curry powder (+2 Tbsp curry paste)

3 cups chicken stock

½ cup unsweetened (or sweetened) desiccated coconut

½ cup mango chutney

3 Tbsp tomato paste

1 Tbsp lemon juice

Pepper

4 tsp cornstarch

4 tsp water

Preparation

  • Cut chicken into 1 inch cubes.
  • Heat 1 Tbsp of oil in a large skillet. Add chicken and cook until chicken does not look raw anymore.
  • In a deep pot, heat 2 Tbsp of oil over medium-high heat. Cook onion, garlic, ginger and curry powder and paste for 2 minutes or until onion is softened. Add chicken and stir well to coat. 
Mix in stock, coconut, chutney and tomato paste; bring to boil. Reduce heat to
medium-low and simmer for 5 minutes. Add lemon juice and pepper.
 Simmer for 4 minutes or until chicken is no longer pink inside.
 
Dissolve cornstarch in water, stir into pan with chicken and bring to
boil. Reduce heat to med-low and simmer for 1 minute or until 
thickened.
 
Serve with basmati rice and garnish with fresh mango slices 
and coriander sprigs (if you wish).