Spiced Chicken, Mango and Apricot in Coconut Milk by Jennie, Gloucester

Ingredients:

4 chicken breasts, diced
Onion
Ripe but firm large mango, diced
Handful of dried apricots, roughly chopped
Hanful of button mushrooms, halved
Tin of coconut milk
3/4 pint of good quality chicken stock
Cinnamon, Ginger, Paprika, Salt and Pepper

Preparation Time:

15 min

Cooking Time:

45 min

Heat a pan with sunflower oil and a teaspoon of each spice.
Brown the chicken in the seasoned oil and pop in the casserole pot.
Brown the onions in the chicken juices and pop in the pot.
Add the mushrooms
Warm the stock and add to the pot.
Add half the tin of coconut milk and put the rest to one side
Add the chopped mango and apricots.
Pop the casserole in a pre heated oven (medium) for a good 45 minutes.
Check and stir half way through - add a little extra stock if looking dry.
When ready to serve, add the remaining coconut milk and swirl it in.
Serve with coconut rice, maybe a wedge of lime on the side.
Enjoy