Mango Simmer Sauce.

Like all simmer sauces, this one can be made in bulk and frozen in 1 cup size pottle for future use. Simply thaw, sear the diced chicken or pork and simmer gently in the sauce until cooked. 


¼ cup olive oil.

1 onion peeled and chopped.

1 red capsicum, seeded and chopped.

3 cloves garlic, chopped.

25mm cube ginger, chopped.

1 teaspoon ground cumin.

2 teaspoons curry powder.

Salt to taste.

1 cup mango pulp.

¼ cup water. 


Heat the oil in a deep pan and sauté the onion and capsicum until soft. Add the garlic, ginger, cumin, curry powder, and salt, stir through and cook for 1-2 minutes. Add the mango and water, bring to the boil and simmer for five minutes. Purée the mixture with a kitchen wand, pour into 1 cup containers, seal and reserve. 

Yields: 2 cups.

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