My wonderful mother-in-law gave me this recipe years and years ago. Every now and then my husband says “We haven’t had that mango curry in a while” and I’m always surprised I don’t think to make it more often. This not-at-all hot curry gets devoured quickly, is easy-peasy to make and so affordable. It’s a great option for hospitality because you can do all the preparation in advance, long before people arrive, and simply leave the stir-frying until you’re about to eat – cause there’s no more than 10 minutes cooking time for this dish. Ensure rice on the go in a rice cooker while people arrive and you really won’t have much to do in the kitchen when things are getting underway. The quantities listed below serves 6 and is easily doubled when cooked in a wok for a larger group. This flavoursome dinner costs around $10.

• 2 large chicken breast fillets, thinly sliced
• 1x440g can mango cheeks, thinly sliced (home brand is fine)
• 1 tablespoon yellow curry powder
• 1 tablespoon sesame oil
• 2 cloves garlic, crushed
• 6 spring onions, white ends chopped roughly, green stalks thinly sliced
• 1 tablespoon wholegrain mustard
• 1/2 cup chicken stock (powdered or cubed is fine)
• 2 carrots, peeled and julienned
• 100g snow peas, thinly sliced
• 1/3 cup sour cream
• salt & pepper to taste

1. In a large frypan or wok on maximum heat, cook sesame oil, garlic and white ends of spring onions until fragrant.
2. Add chicken strips and fry until brown on all sides. Turn pan down to low and add carrots, curry powder, mustard and stock. Simmer for 5 mins.
3. Add green stalks of spring onions, snow peas and sour cream. Season with salt and pepper. Just before serving, gently fold through thinly sliced mango cheeks. Serve with rice.