Courtesy of The Big Book of Quick & Healthy Recipes, Published by Hearst Books / Sterling Publishing ©2007.
2 tablespoons olive oil
1 small onion, halved and sliced
1 clove garlic, crushed
1 teaspoon ginger, chopped
1 1/2 cups chicken breast/6 ounces tempeh, diced
1-2 teaspoon curry powder to taste
1 ripe mango, halved, pitted, peeled and diced
1 cup coconut milk
1-2 teaspoons lemon juice (to taste)
Salt and plenty of black pepper
1 handful cilantro leaves, chopped
1. Heat the oil in a heavy-based pan or wok and gently stir-fry the onioin and garlic until they begin to soften.
2. Add the ginger and the chicken or tempeh and fry until the chicken or tempeh begins to brown. Add the curry powder and mix well before adding the mango and the coconut milk.
3. Season and very gently simmer for 5-7 minutes. (You may need to add a little water to prevent the curry from drying.)
4. Garnish with cilantro leaves, and serve with rice and/or chapati bread.
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