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Ingredients
15
canola oil
ml
2
chicken breast
To taste,
salt and pepper
5
curry powder
ml
250
chicken broth
ml
60
15% M.F. cooking cream
ml
1
mango
75
green onion(s)
ml
75
red pepper(s)
ml
coriander
cashew nuts
To taste,
hot sauce
Directions
Step 1
Heat oil in a wok over medium-high heat. Add chicken cubes and sauté for 5 minutes. Salt and pepper to taste.
Step 2
Add curry powder, chicken broth and cream. Reduce heat to low. Simmer uncovered for 10 minutes or until sauce is reduce by one-third.
Step 3
Add mango, green onion and red pepper. Stir gently. Cook for 3 minutes or until mango and vegetables are hot.
Step 4
Serve over basmati rice. Garnish with coriander, cashews and hot sauce to taste.
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