Annette Sym’S Low Fat Mango Chicken - cooking recipe

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

Preparation

Saute onion and garlic for 2 minutes in a non-stick pan that has been sprayed with cooking spray.
Add chicken and saute for 5 minutes, or until nearly cooked.
Combine curry powder, tomato paste and chicken stock powder, and cook for 1 minute.
Stir in milk and coconut essence.
Blend cornflour with mango juice, and add to the pan, stirring until the mixture thickens.
Add the drained mango slices.
Serve with your favourite boiled rice or pasta.
VARIATION: Replace mango nectar and canned fruit with apricot nectar and canned apricot halves.