Annette Sym’s Low Fat Mango Chicken

Ingredients

• cooking spray
• 1 small onion, diced
• 1 teaspoon garlic, crushed
• 700 g chicken breasts, skin removed and cut into strips
• 1 teaspoon curry powder
• 2 teaspoons chicken stock powder
• 2 tablespoons tomato paste
• 1 cup evaporated skim milk
• 1 teaspoon coconut essence
• 500 ml mango nectar
• 2 tablespoons cornflour

• 1 (425 g)  can mangoes, sliced, drained

Directions

1. 1

   Sauté onion and garlic for 2 minutes in a non-stick pan that has been sprayed with cooking spray.

2. 2

   Add chicken and sauté for 5 minutes, or until nearly cooked.

3. 3

   Combine curry powder, tomato paste and chicken stock powder, and cook for 1 minute.

4. 4

   Stir in milk and coconut essence.

5. 5

   Blend cornflour with mango juice, and add to the pan, stirring until the mixture thickens.

6. 6

   Add the drained mango slices.

7. 7

   Serve with your favourite boiled rice or pasta.

8. 8

   VARIATION: Replace mango nectar and canned fruit with apricot nectar and canned apricot halves.