I bought some dried candied mango on a whim and then decided to pair some of it with chicken. It tasted good but the curry was a bit thinner than I like – a little less stock and more coconut milk would have been better.
Chicken thighs cut up into approx. 1 inch pieces
Vegetable oil/garlic oil
Red capsicum (bell pepper) chopped
Finely chopped ginger
Yellow curry powder
Cumin (not too much)
Cider vinegar (to balance out the sweetness of the mango)
Salt & Pepper
Brown the chicken in oil
Add the other ingredients (except the silverbeet)
Simmer with the lid on. Add the silverbeet about 5-7 minutes before the end.
PS My apologies for the lighting in the pic...