Mango chicken with cashew nuts

I’m a big fan of sweet and savoury dishes (I’m a pineapple on your pizza girl!) and I was craving food that was warm and nourishing, but that also had a hint of sweetness.  As I was standing in the green grocer, mangoes caught my eye and I felt sad that they would be out of season with the end of summer. My deprivation fear kicked in and I stocked up and headed home. Now what would I do with these mangoes?!  I rummaged through my fridge and found some chicken that had to cooked so I got creative and cooked up this delight! I would love for you to try and let me know what you think! Happy cooking!

What you need.

  • 500g chicken breast (organic is best).
  • 50g raw cashews.
  • 200g green beans
  • 1 medium mango
  • 1 large red capsicum.
  • 1 large yellow capsicum.
  • 1 large onion.
  • 1 medium bunch of broccolini.
  • 2 tablespoons of coconut oil.
  • 1 can of coconut cream  (organic is best).
  • 2 garlic cloves (crushed and peeled).
  • 1 teaspoon of cinnamon, turmeric, fresh grated ginger, nutmeg, pure vanilla extractand chilli (can add more if needed).
  • Himalayan salt and black pepper (to sprinkle).

How to make.

  • Chop, slice and dice mango, onion, capsicum, green beans and broccolini.
  • Crush and peel garlic.
  • In a food processor or blender combine mango, coconut cream, cinnamon, turmeric, ground ginger, nutmeg, pure vanilla extract, chilli and garlic and put to the side.
  • Heat one tablespoon of coconut oil in pan over medium heat and brown chicken
  • In a separate pan heat another tablespoon of coconut oil and sautee onion for 3 mins
  • Add in the capsicum, broccolini and green beans and sauté for another 2-3 minutes.
  • Add in cooked chicken.
  • Pour in the blended mango and spices
  • Sprinkle with salt and pepper.
  • Cover, and simmer on a low heat for 30 minutes
  • Add in cashew nuts

To serve

With steamed brown rice, quinoa, steamed vegetables or coconut cauliflower rice.