Chicken mango curry on naan bread

NZ Woman's Weekly 3/12/2005

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Serves 4

Place curry paste in a large saucepan. Cut skinned chicken thighs in half lengthways. Peel kumara and cut into 3cm pieces. Add chicken and kumara to saucepan.
Pour over mango nectar and simmer for 20 minutes. Add coconut cream. Mix cornflour and water together. Add to curry and cook a further five to 10 minutes, stirring often.
Heat naan bread according to packet directions. Place curry on naan bread and serve with mango salsa.
To make the mango salsa: Drain mango. Cut into small cubes. Place in a bowl with cashew nuts, coriander and lime juice.

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