One-Pan Coconut, Lime & Mango Chicken
Spicy and fruity – this is a full of flavour one-pot that’s easy to make and delicious to eat. Our Caribbean Creations Mango Curry Paste is fragrant with spice and works so well with chicken and we’ve added a zesty mango salsa for freshness and to complement the mango in the curry. Serve with rice or couscous. If you like a sweeter sauce add some brown sugar or honey in with the tomatoes.
Method
Slice each chicken breast horizontally across its length so that you get 2 thinner fillets. Cover with parchment and bash with a rolling pin to even out the thickness of the fillets. Season all over with the paprika, salt and pepper.
In a large high sided frying pan or skillet heat 1 tablespoon of the oil over a medium-high heat. Cook the chicken until golden brown on both sides and just cooked through, approx. 3 minutes per side. Remove the chicken from the pan and reduce the heat to medium.
Add the remaining oil to the pan and cook the onion for 4-6 minutes. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the tomatoes. Add the mango Curry Paste and cook for a further minute. Add the coconut milk and stir well. Gently simmer for 6-8 minutes.
Meanwhile put the mango, red chilli and zest in a bowl. Season with a pinch of salt and stir in lime juice to taste.
Return the chicken to the pan, cover and simmer for 3-4 minutes or until the chicken is cooked through.
Serve the chicken with rice/couscous and the mango salsa.
Ingredients
- For the Chicken
- 2 chicken breasts
- 1 tsp sweet paprika (optional)
- sea salt & freshly ground black pepper
- 2 tbsp coconut or vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cm root ginger, grated
- 1 x sachet of Ainsley Mango Curry Paste
- 2 ripe vine tomatoes, deseeded and chopped
- 300-400ml of coconut milk, depending on taste
- ½ lime, for squeezing
- handful of coriander leaves
- For the Mango Salsa (Optional)
- 1 mango, peeled, destoned, diced
- 1 red chilli, deseeded, finely chopped
- juice & zest of ½ lime