2 chicken breast fillets, trimmed and cut into bite size pieces
400ml coconut milk
1 chicken stock, crumbled
2 garlic cloves, crushed
1 teaspoon grated fresh ginger
3 tablespoons medium curry powder
50g tomato puree
45g mango chutney
The juice of 1 lime
200g prawns (optional)
200g frozen peas
2 spring onions, finely chopped
A handful of chopped coriander
-Cook the Mash Direct Beer Battered Chips as per packet instructions.
For the curry:
-Heat oil in a large saucepan and fry the onion until soft. Add chicken pieces and fry for 3 - 4 minutes. Remove to a plate and keep warm.
-Add coconut milk, stock cube, garlic, ginger, curry powder, tomato puree, mango chutney and lime juice to the saucepan and boil. Reduce the temperature to simmer for 5 - 10 minutes until the sauce thickens.
-Return the chicken to the pan with cook for a few minutes, add prawns, peas and warm through.
-Arrange the Beer Battered Chips onto warm bowls and top with special curry.