Chicken and Mango Curry

재료

• 0.05 serving garam masala
• 0.05 serving tandoori spice blend
• 2 servings half fat creme fraiche
• 1 serving rose harissa paste
• 1 serving harissa paste
• 0.1 serving rose harissa paste
• 1 serving harissa paste
• 1 mango
• 1 small courgette
• 2 티스푼 curry powder
• 1 tsp ginger (ground)
• 2 쪽, 뼈와 껍질 제외함 chicken breast meat
• 1 cube beef stock (cubed, dry)
• 1 cube beef stock (cubed, dry)
• 1 쪽 garlic
• 6 송이 중형 mushrooms
• 1 개 중간크기 onions
• 3 쪽 중형 spring onions
• 1 개 중형 banana pepper
• 10 g white whole grain corn flour

조리법

1. Fry off onions garlic, peppers, courgette and mushrooms. Add chicken and brown all over. Add spices and cook in for a couple minutes
2. Add half pint of stock and reduce on a medium heat by half add mango and warm through and add creme fraîche. Simmer for 15 minutes
3. Add cornflour at the end if it needs it and cook in