3 Weight Watcher Points

117kCal Per Portion

Mango is a great addition to your next curry, giving this tasty dish a subtle sweetness.

Ingredients

Skinless Chicken Breast: 500g, cut into 3cm pieces

Brown Onion: 1 medium, finely chopped

Mango: 2 medium, cut into 2cm pieces

Garlic: 2 clove(s), crushed

Ginger (fresh): 1 tbs, finely grated

Curry Powder: 1tbs

Light Coconut Milk: 270ml

Red Pepper: 1 medium, chopped

Lemon Juice: 1tbs

Baby Spinach Leaves: 2½ cup(s), (50g)

Fresh Coriander: ⅓ cup(s), chopped

Oil Spray: 3 sprays

Instructions

1. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 3–5 minutes or until softened. Add garlic and ginger and cook, stirring, for 1 minute. Add curry powder and cook, stirring, for 1 minute or until fragrant.
2. Add coconut milk and two-thirds of the mango and cook, stirring occasionally, for 5 minutes. Remove from heat and cool for 5 minutes. Blend or process curry mixture until smooth.
3. Return curry mixture to pan and bring to the boil over medium heat. Add chicken, capsicum, juice and remaining chopped mango and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Uncover and simmer for 5–7 minutes or until chicken is cooked through. Stir in spinach and half the coriander and cook for 2 minutes or until spinach has wilted. Sprinkle with remaining coriander to serve.

Serving Suggestion

Steamed green beans, plus basmati rice.

Top Tip

Suitable to freeze (without coriander) for up to 3 months.