Meals for under £10: Mango chicken curry

WE love this tasty curry recipe as an easy-make but impressive midweek meal.

Just puree some mango, fry some chicken and veg, cook for a while and it’s good to go.

Serve with basmati rice and naan bread. You can also garnish with green chillies, lime wedges and coriander leaves.

With its high proportion of fruit and veg, a helping contributes to your five a day in a delicious way!

1 can Del Monte Mango Slices in Light Syrup

1kg chicken thigh fillets, halved

1 onion sliced

1 red pepper, seeded, thinly sliced

1 garlic clove, crushed

1 teaspoon finely grated ginger

100g korma curry paste

1 can of coconut milk

125ml chicken stock

Drain the mango slices, place in a blender and whizz until mashed.

In a large frying pan on medium heat, add a splash of olive oil. Cook the chicken until browned then remove to a plate.

In the same pan, add a splash of olive oil then cook the onion for 3 minutes. Add the red pepper, garlic and ginger and cook for a further 2 minutes.

Add korma paste and cook stirring for 2 minutes or until aromatic. Stir in coconut milk, stock and pureed mango.

Return the chicken to the pan. Bring to the boil. Reduce heat to low and cook, covered for 20 minutes, or until chicken is cooked through.