Creamy and sweet
1. Place the mango slices in a blender, discarding the syrup, and blend until pureed.
2. Brown onions in fry pan, add chopped capsicum, garlic and ginger, cook for 2 minutes. Add Korma paste and stir until aromatic. Remove from heat, stir through coconut milk, stock and pureed mango.
3. Lay out chicken in single lay in baking trays. Drizzle with olive oil. Cook on steam setting 160 degrees for 20 minutes.
4. Remove from oven, pour sauce evenly over trays of chicken.
5. Return and cook until temperature is reached.
6. Turn oven down to resting temperature until serving.
7. SERVICE: Place layer of baby green spinach leaves on plate. Place ice cream scoops on bed of spinach leaves. Place one chicken thigh and a gravy scoop of sauce over rice. Drop on five cherry tomato wedges for service.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 525 | ||
Calories from Fat: 69 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 149.4mg | 46 % | |
Sodium 170.4mg | 6 % | |
Potassium 727.8mg | 19 % | |
Total Carbohydrate 68.4g | 20 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 67g | ||
Protein 41.8g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 525
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