This is an interesting dish; yes, you need to like mango but the sliglhtly sweet and sour taste of the sauce makes the chicken soft and really tasty.
Serves: 4 +
Preparation time: 20 minutes
Cooking time: 15/20 minutes.
4 skinless chicken breast
1 pack of chestnut or Portobello mushrooms
2 tbsp coconut oil
1-2 garlic cloves - crushed
1 little piece of fresh ginger - crushed
1 tsp chilli
Coriander (a few chopped stalks) and 1 handful finely chopped
Salt and freshly ground pepper
500ml curry sauce
5 tbsp coconut flour
4 tbsp Mango Chutney
1 small mango cut into chuncky bites
1tbsp Garam Masala.
Heat the oil in a large frying pan over medium heat.
Stir in the garlic and the ginger and fry for one minute. Add the chilli, herbs and coriander stalks for another few minutes.
Add 250 ml of base sauce; let it simmer and stir. Add the coconut flour, Mango chutney and 150 ml of base sauce
Add the chicken and the mushrooms and heat for 1 minute in the sauce.
Stir and then add the mango chunks and the rest of the sauce. Stir again and let cook for another 10/15 minutes until the chicken is cooked and the sauce reached the preferred consistency.
Add some water if becomes to dry when cooking.
Season with salt and pepper to taste and sprinkle with Garam Masala.
Transfer on a serving plate, sprinkle with coriander and serve warm.
You can add some boiled rice to accompany the dish.