Sweet Chicken Curry For Two
1 cup of long grain rice
1 teaspoon rosemary
2 Chicken Breast
3 tablespoons olive oil
3 beef Tomatoes
Mushrooms -To suit
1 red pepper
Steam the Rice with the rosemary.
Chop up all the ingredients before you start. Decent sized chunks for the chicken and onions and mushrooms (quarter the mushrooms not slice them, they hold in more flavor that way), but really quarter chop and destroy those tomatoes.
Heat up 2 pans - use woks or suitable replacements - Medium high heat, add a table spoon or more of olive oil to each. When hot add 2 table spoons of mango chutney and a tea spoon of curry spices to each. Should be hot enough that the mango starts sizzling when it hits the oil.
Add the mushrooms to one wok and the chicken to the other, stir constantly. The mushrooms will soak up the mango and spices and will be lovely and sweet when done. The sweeter you want them the more mango you add, I'd normally add another tablespoon or two whilst frying.
When all the chicken has turned white, no pink bits any where, drain the pan, add another table spoon oil, the tomatoes, onions and peppers, stir for 3 minutes, then add another 2 table spoons mango chutney and a table spoon of curry spices. Stir for another 3 minutes then add the mushrooms. Turn down to simmer and let it cook for another 5 - 10 minutes.
Just play with the spices and mango to get your preferred taste.