This is a great quick recipe that tastes great, I made this the other night again one from a zaar member and really enjoyed it. I served mine over wilted spinach with a side of basmati rice. If you would like to view this recipe or others by this chef please click here.

                                                                                                                                                              Ingredients

4 Chicken breast fillets
1 Tablespoon oil
30g Butter
4 Spring onions, chopped
2 Cloves garlic, crushed
1 Tablespoon curry powder
1(170g)Can mango pulp
1/3 Cup sour cream
1 Tablespoon grainy mustard
1/2 Cup low-fat chicken broth
Freshly groundblack pepper, to taste

Method

1. Trim chicken of excess fat and sinew.

2. Head oil and butter in pan; add chicken fillets.

3. Cook over medium heat for 4 minutes on each side or until lightly browned and cooked through.

4. Remove from pan, cover with aluminium foil.

5. Keep warm.

6. Add spring onions, garlic and curry powder to pan juices; stir over medium heat for 1 minute.

7. Add mango, sour cream, mustard and stock to pan.

8. Bring to boil, reduce heat; simmer 3 minutes until heated through, stirring occasionally.

9. Season, pour over chicken and serve.

All photos taken by me unless otherwise stated.