Chicken and Mango Curry

Ingredients

• 1 mango
• 1 small courgette
• 2 tsps curry powder
• 1 tsp ginger (ground)
• 2 breasts, bone and skin removed chicken breast meat
• 1 cube beef stock (cubed, dry)
• 1 cube beef stock (cubed, dry)
• 1 clove garlic
• 6 medium mushrooms
• 1 medium onions
• 3 medium spring onions
• 1 medium banana pepper
• 10 g white whole grain corn flour
• 2 servings half fat creme fraiche
• 1 serving rose harissa paste
• 1 serving harissa paste
• 1 serving harissa paste
• 0.05 serving garam masala
• 0.05 serving tandoori spice blend
• 0.1 serving rose harissa paste

Directions

1. Fry off onions garlic, peppers, courgette and mushrooms. Add chicken and brown all over. Add spices and cook in for a couple minutes
2. Add half pint of stock and reduce on a medium heat by half add mango and warm through and add creme fraîche. Simmer for 15 minutes
3. Add cornflour at the end if it needs it and cook in