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- 1 kg of Maryland chicken pieces
- 1 carrot, sliced
- 1 diced onion
- 2 potatoes
- 45 g apricot chicken recipe base
- 425 g canned mango in sliced syrup
Peel and boil the potatoes for 10 minutes.
Heat a small amount of oil in a large skillet and cook the chicken and onion until golden brown.
Drain and dice the potatoes and add them to the pan with carrots.
Pour the contents of the can of mango into a bowl, add the base of the recipe and ½ cup of water.
Add to the pan and bring to a boil.
Cover and simmer for about 20-30 minutes until chicken is cooked through.
Serve with rice.
I'm sure any chicken cut will do, I only used what I had in the freezer and pantry.
curry mango soft chicks