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Chicken, Prawn and Mango Curry

Sarah Montgomery
Introduce the family to curry with this mild and flavoursome chicken and prawn dish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 2 tsp grated ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 350g

    frozen prawns
, defrosted

  • 1 can coconut milk
  • juice 1/2 lime (optional)
  • 350g frozen mango chunks
  • 250g cooked chicken, cut into bite sized pieces
  • a handul of baby spinach

Instructions
 

  • Heat the oil in a pan on a medium heat and then add the onion, garlic, ginger and spices. Cook until they become translucent. Around 6-7 minutes.
  • Stir in the prawns, making sure they all get coated in the spices then pour in the coconut milk, juice of 1/2 lime and the mango chunks. Simmer for 5 - 10 minutes. A few minutes before the end of cooking, add in the cooked chicken and baby spinach. Stir to make sure it's all fully incorporated.
  • Serve with naan bread and rice.

Notes

If you don't have leftover chicken, you can easily pan-fry some chicken breasts and add them.