All Fired Up with Chef Nico Reynolds

Mango and coconut chicken curry

  1. In a pot with a little oil, sauté the onion, garlic and ginger until fragrant.
  2. Stir in the lime zest and curry paste combining the ingredients.
  3. Pour in the coconut milk and simmer until the curry has thickened.
  4. Over high/medium heat, sear the chicken skewers, turning if necessary, for about 10-12 minutes, until cooked through.
  5. Pour the curry into a bowl with a side of white rice and place the chicken skewers over the top. Finish with the lime juice, chopped coriander and cashew nuts.

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Mango and coconut chicken curry

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