Ingredients

• 200g diced chicken breast
• 3 tbsp yellow curry paste
• onion, sliced
• 1 red capsicum, thinly sliced
• coconut cream 600ml
• 4 mangoes, sliced (leave some for garnishing)
• 2 long red chillies, thinly sliced
• Salt to taste

Method

1. Over medium heat, saute the chicken until golden brown. Add in onion.
2. Blend coconut cream and sliced mangoes. Add to the pot and mix in curry paste. Bring to a boil, adding extra water to achieve the consistency you prefer.
3. Add in chillies, capsicum and mix well. Add salt to taste.
4. Let the curry simmer for 5-10 minutes with constant stirring.
5. Turn off the heat and serve hot or warm with rice, topping with sliced mangoes and some sliced chillies.