December 23, 2014
4 hrs 20 mins
2 chicken breasts, skin removed
1 tbsp olive or coconut oil
1 lemon, juice and zest
sea salt and freshly ground black pepper
knob of butter
1 shallot or small white or purple onion, finely chopped
1 red or green chilli, deseeded and finely chopped
2 teaspoons madras curry powder (i used normal keens curry)
2 tbsp tomato paste
100ml/3½fl oz dry white wine
100ml/3½fl oz chicken stock
1 tbsp apricot jam
150ml/5fl oz mayonnaise
75ml/3fl oz crème fraîche or used sour cream
1 large mango, peeled, stone removed, flesh diced
2 tbsp chopped fresh coriander or dried
dash Tabasco sauce *optional
50g/2oz flaked almonds (toasted lightly dry frying pan)
1Place all above ingredients into SC exempt mango. with one heaped tspn spoon of cornflour mixed in a little water. (should stop sour cream from splitting)
3Cook on low for for 4 hours. Stirring once or twice.
4Put mango in for last 20 minutes to heat through.
5Serve with scattered almonds & coriander over top and with side salad and rice.
Submitted by Jen Hall
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