Mango Chicken Curry With Cauliflower Rice Recipe

Ingredients

• 1 red capsicum, halved lengthways

• 2 tbsp. peanut oil

• 1 brown onion, chopped

• 1 shallot, chopped

• 1 long red chilli, chopped

• 2 cloves garlic, chopped

• 2cm piece fresh ginger, chopped

• 400g can coconut milk

• 250ml chicken stock

• 1 large mango, pureed

• 1 instant curry block

• 2 medium carrots, coarsely chopped

• 600g chicken thigh fillets, cut into bite size

• 1 small zucchini, coarsely chopped

• 100g snow peas, trimmed

• 450 g cauliflower rice

• 2 tbsp. vegetable oilCoriander, to garnish

Instructions

1. Place the red capsicum cut-side down on a baking tray. Grill until the skin blisters and blackens, about 5 minutes. Remove, cover, and let it steam for 10 minutes. Peel and chop.
2. In a medium saucepan, heat peanut oil over medium heat. Add chopped onion, shallot, chilli, garlic, and ginger. Cook until soft and fragrant.
3. Pour in coconut milk, chicken stock, and mango puree. Crumble the instant curry block into the pan. Cook for 2-3 minutes.
4. Stir in the carrots and bring to a boil. Add chicken and zucchini to the curry sauce. Reduce the heat and simmer until the chicken is cooked through and the vegetables are tender.
5. Stir in snow peas and grilled capsicum, then remove from heat, covered and let sit for 30 minutes.
6. While the curry simmers, spread the cauliflower rice on a baking tray, drizzle with vegetable oil, and season. Bake at 200°C for 12 minutes, tossing halfway.
7. Serve the chicken curry with cauliflower rice. Garnish with fresh coriander.