Spicy Mango Chicken

• 4 chicken breasts, cut into strips
• 3 tsp oil
• 1 tbsp hot curry paste
• 1 tbsp lime juice
• 250 ml coconut milk (400ml can, use rest for rice)
• 125 ml water
• 1 veg stock cube
• 1 tbsp mango chutney
• 300g broccoli chopped
• 150g mange tout / sugar snap peas
• 1 mango, sliced
• Serve with rice. Use the rest of the coconut milk from the can in the liquor you use to cook the rice.

1. 1 - Fry the chicken in the oil
2. 2 - Add curry paste, lime juice, coconut milk, water, stock cube, chutney, stirring until it comes to the boil. Simmer uncovered.
3. 3 - Start cooking your rice.
4. 3 - 5 minutes before your rice is ready add the broccoli, stir through & cover.
5. 4 - 3 minutes before the rice is ready add the peas (leave these on the top to steam) and cover
6. 5 - 1 minute (or earlier if not quite ripe) add the sliced mango & stir through.
7. 6 - Serve.

chicken breasts, oil, curry, lime juice, coconut milk, water, cube, mango, broccoli chopped, sugar, mango, rice

Taken from www.epicurious.com/recipes/member/views/spicy-mango-chicken-51394601 (may not work)