Mango chicken curry

Method

1. 1

   Marinate the chicken breasts in the milk, mixed with 1 tsp of turmeric, 1/2 tsp each of garlic, ginger and curry powder. Cover and marinade overnight

2. 2

   Once the chicken is marinaded, cover the rice in a large pan with boiling water, add some salt and simmer for 9 minutes on a low heat with a lid on, then drain through a sieve

3. 3

   Add the rice back to the pan and mix through the kidney beans, spring onion and a splash of the coconut milk

4. 4

   Fry off the onion, peppers and chillis in a pan with some olive oil, then add the rest of the garlic and ginger.

5. 5

   Fry for a few minutes, then add the rest of the turmeric and curry powder along with the coriander and cumin

6. 6

   Add the chicken to the pan and cook until sealed, then add the rest of the coconut milk and simmer for about 20 minutes until thickened and the chicken is cooked

7. 7

   Add the mango chunks once the chicken is fully cooked, and serve with the rice