This mango chicken curry is easy to make and tastes delicious - it's often a popular one with young children too as it's not spicy (though you can add some chilli into it if that's your jam!).

INGREDIENTS

• 300-400g skinless chicken breasts, cut into 1cm pieces
• 250g green beans, ends cut off
• 1 onion, diced
• 400ml can coconut milk
• 425g can mango slices, drained (or 2 fresh mangos, cut, or the equivalent in frozen mango pieces)
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 2 tbsp curry powder
• 1 tsp ground cumin
• Basmati rice (approx. 50 grams of dried rice per person)
• Handful of fresh coriander, chopped (optional)

METHOD

Begin cooking your rice.

Heat oil in a large frying pan over medium heat and saute onions until translucent. Add ginger and garlic, continue to saute until fragrant. Add chicken pieces to the frying pan along with the curry powder and ground cumin. Cook until chicken is browned and cooked through.

Add coconut milk and apple cider vinegar, reduce heat then simmer until sauce has slightly thickened. Add in mango and simmer until softened. Add green beans and cook until just tender.

Serve with fresh rice and garnish with fresh coriander.

TIP: This one is also great in a slow cooker. Save the beans and add them in to simmer and cook when you're ready to serve.

Image / NZ Real Health