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Fast Mango Curry

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Beautiful combination of spicy chicken, mango and vegetables of your liking, in my case seasonal zucchini. Fast Mango Curry is a guarantee of a successful, easy and delicious dinner. Moreover, all is done within 45 minutes. Cook with me and have some blast!

Total Time: 45 minutes

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A knob of butter
1 teaspoon of curry, garam masala, ginger, lemongrass, cayenne pepper, chili, ground black pepper and sea salt
2 cloves of garlic, crushed, peeled and finely chopped
250g of good quality chicken filet, cleaned, drained and sliced into small chunks
1 medium shallot, peeled and finely chopped
1 large zucchini, cleaned, washed and sliced
1 ripe mango, washed, peeled and diced
2 splashes of Soy Sauce
1 cup of good quality coconut milk
½ teaspoon of sambal
4 portions of rice

Kroepoek to serve with

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First, melt butter in a wok on high heat. Stir in all the spices and garlic.

Let the aroma come out and throw the chicken in. Sear on high heat until it gets golden, for about 3 minutes.

Next, add the shallot and corn. Mix until it softens.

Gently stir in the mango and flavour up with some Soy Sauce.

Pour in the milk and lower the heat to medium.
Add sambal and taste. Flavour it up accordingly to your preferences. Work until perfection with curry, salt (rather more because of the rice) and sambal. You can always add sambal during serving.

Stir in the rice and put a lid on. Let it simmer until the rice is cooked al dente. Taste and season if needed.

Makes 4 serves.

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