Free Cooking Recipes

This is a quick, convenient way of using up cooked chicken meat by making it stretch into another delicious meal, Canned mangoes are used, again as a convenience, but can be substituted with what suits your store cupboard – pineapple and peaches are just as good.

SERVES 4
30 ml/2 tbsp vegetable oil
250 g/8 oz onions, sliced
30 ml/2 tbsp hot curry powder
25 g/1 oz plain (all purpose) flour
1 large can mangoes in light syrup
(approximately 400g/13 oz)
chicken stock (broth)
1/2 cup/125 g/4 oz raisins
15 g/1/2 oz dessicated (shredded) coconut
2.5 ml/1/2 teaspoon salt
500 g/1 lb cooked chicken, cut into bite-size pieces

Directions:

1. Heat the oil in a large saucepan. Add the onions and sauté until softened and just turning golden.
2. Stir in the curry powder and flour and cook for a further minute.
3. Drain the mangoes. Measure the juice and make up to 3 cups/750
4. ml/1 /opt with the chicken stock. Cut the fruit into bite-size pieces.
5. Blend the stock into the onion mixture, and bring to the boil, stirring.
6. Add the raisins, coconut and salt.
7. Stir in the chicken meat, cover and simmer for 30 minutes. Five minutes before the end, add the pieces of mango.
8. Serve accompanied with plain boiled rice and poppadums.

Do not reheat this dish.