Time
prep 0:20
total 0:35
Ingredients
| Canola or | | olive oil | | 1-1/8 lb. | skinless chicken breast fillets, cut into thin strips | | 1 | onion, chopped | | 15-7/8 oz. | butternut pumpkin, cut into 1 cm. cubes | | 1 tsp. | minced garlic | | 1 tsp. | curry powder | | 2 tbsp. | tomato paste | | 1 cup | light coconut milk | | 1/2 qt. | apricot nectar | | 2 tbsp. | cornflour | | 1 can (15 oz.) | mango slices, drained | | 2 cups | couscous |
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Instructions
Spray a non-stick wok or frying pan with oil and heat. Cook the chicken in two or three batches over high heat for two to three minutes or until browned. Remove from the pan and set aside.
Reheat the wok and stir-fry the onion and pumpkin for three minutes or until soft. Add the garlic, curry powder and tomato paste, stir-fry for 30 seconds. Stir in the coconut milk, and about three quarters of the apricot nectar. Bring to a boil, reduce the heat slightly and simmer for about five minutes or until the pumpkin is tender.
Return the chicken to the pan. Put cornflour in a small bowl and gradually add the remaining nectar, stirring until smooth. Add to pan and stir until the sauce thickens. Stir in mango slices. Put the couscous in a heatproof bowl and add two cups of boiling water. Cover tightly for three minutes, then fluff up with a fork before serving with the chicken spooned over it.
Author's Comments
Canned mango makes this dish possible year round, but use fresh mango when in season. Add green vegetables to make a complete meal.
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chicken, main courses, mango chicken