Ingredients
Olive oil (enough to cover the pan)
2 large onion, chopped finely (1 1/2 to 2 cups)
1 jar – red bell pepper (roasted and skin off)
lots of garlic minced/crushed (l think I used around 8)
1 teaspoon cumin
1 teaspoon chilli powder
2 tablespoons yellow curry powder
2 tablespoons minced ginger
At least 2 mangoes Peeled, diced (canned are OK)
1 can full-fat coconut milk
500g chicken thighs diced
1 cup sultanas
1 cup frozen peas
lemon juice
brown sugar
salt
Instructions
Heat oil in a large frypan
Cook onion, bell pepper then add garlic, ginger and spices.
Add stock as everything will start to stick.
Add the chicken, mango and coconut milk and stir
Dehydrating
Shred the chicken and any lumpy bits using two forks. You do NOT want any lumps. The chicken should be very stringy.
Place the curry onto solid trays with temp setting on about 35-40 2 C
Once the top of the curry has dried (around 12 hours), then turn upside down when you remove to the mesh trays.
Dry until almost crunchy.
NOTE: Drying times will vary (l dry mine outside on the deck – it was quite windy)