What you Need
- 500g chicken breast or thigh pieces, cut into small sizes
- 250g potato, large diced
- 1/2 cup vegetable Oil
- 1 pc onion, chopped
- 2 cloves garlic, crushed
- 2 cans coconut milk (14 oz)
- 1 tbsp McCormick Turmeric Powder
- 3 tbsp McCormick Yellow Curry Powder
- 2 tbsp Clara Olé Mango Jam
- 1 tsp McCormick Iodized Salt
- 1 pc red bell pepper, seeded and cut in strips
- 1 pc green bell pepper, seeded and cut in strips
- 1 pc large ripe mango, peeled, pitted, cut in cubes
How to Cook
- In a deep fry pan or wok heat oil over medium heat.
- Fry chicken and potato until cook. Remove oil from pan leaving about 2 Tbsp oil.
- On the same pan over high heat, add onion and garlic then saute.
- Slowly stir in coconut milk. Boil and simmer for 10 minutes
- Add McCormick Turmeric Powder, Yellow Curry Powder, Clara Olé Mango Jam and salt.
- Add bell pepper and simmer for about 5 minutes.
- Serve and garnish with slice mangoes.