Chicken Recipes
Mt Barker Chicken
Print Recipe

Serves: 2
Prep time: 5 Minutes
Cooking time: 10 Minutes

Mild Mango and Coconut Curry with Chicken Stir Fry
(with Mt Barker Chicken Breast Stir Fry Strips)
Full of Caribbean charm, this is a different approach to your stir fry with strong coconut and mango flavour.
• 250g Mt Barker Free Range Chicken Breast Stir Fry Strips
• 1 tbsp Caribbean curry paste (gluten free)
• 2 tbsp lime juice
• 1 medium brown onion, chopped
• 1 small yellow mango, peeled and cut wedges
• ½ red capsicum, cut into large chunks
• 150g snow peas, trimmed
• ¼ cup coriander leaves
• 40g fresh coconut shavings (save some for garnish)
• 1 cup of coconut cream
• ½ cup of young coconut water
• 1 tsp salt
• ½ tsp black pepper
1. Combine the chicken, curry paste and lime juice in a bowl and leave to marinade overnight or through the day.
2. When you get home, heat coconut oil in a wok, stir-fry the onion for 2-3 minutes, then add the chicken and stir-fry for another 2-3 minutes.
3. Add in the snow peas, capsicum and coconut cream and stir-fry until the sauce boils. Add in the young coconut water to reach the desired consistency.
4. Transfer to a serving bowl, add in the mango pieces and toss. Garnish with coriander, coconut shavings and lime wedges.