Chicken mango curry on naan bread
|600 g||Boneless chicken thighs|
|2 Tbsp||Red curry paste|
|165 ml||Coconut cream|
|1 cup||Mango nectar|
- Place curry paste in a large saucepan. Cut skinned chicken thighs in half lengthways. Peel kumara and cut into 3cm pieces. Add chicken and kumara to saucepan.
- Pour over mango nectar and simmer for 20 minutes. Add coconut cream. Mix cornflour and water together. Add to curry and cook a further five to 10 minutes, stirring often.
- Heat naan bread according to packet directions. Place curry on naan bread and serve with mango salsa.
- To make the mango salsa: Drain mango. Cut into small cubes. Place in a bowl with cashew nuts, coriander and lime juice.