Ingredients
- 500g diced Moypark breast chunks
- 2 tins of coconut milk
- 500ml chicken stock
- 2 tablespoons mango chutney
- 1 jalapeno chilli
- 2 spring onions
- 2 shallots (cut into halves)
- 1 lemongrass stalk (slice in half, length ways)
- 2 limes (juice)
- 4 garlic cloves (cut in half)
- 1 thumb size piece of root ginger
- 2 teaspoons ground turmeric
- 2 tablespoons medium curry powder
- To garnish
- Plain yoghurt
- Handful coconut flakes
- Handful of dried mangoes (small dices)
- Juice of 1 lime
- Handful fresh coriander (roughly chopped)
- Handful of fresh mint (torn)
Method
- Place the coconut milk and chicken stock in a large saucepan and bring to the boil. Add mango chutney, chilli, spring onions, shallots, lemongrass, lime juice, garlic, ginger, turmeric and curry powder, then simmer.
- Add the diced chicken to the pan and poach for approx 1 hour, on a low heat until the chicken is fully cooked, soft and fragrant from the cooking liquor.
- To serve, place in a deep serving dish and finish with a drizzle of yoghurt, sprinkling of coconut flakes, coriander, mint, dried mangoes and the juice of 1 lime.