This is another one of Mum's recipes from when she stayed with us and took care of us after the birth of Stella. I have made it twice since, its fast becoming a firm favourite.

Sticky Chicken Curry & Noodles

Ingredients

4 tbs teriyaki sauce

2 tbs brown sugar

2 tbs olive oil

quantity of diced chicken thigh fillets (I use about 5/6 for 2 people)

2 tbs tikka paste (we weren't able to find this here in Oz so have been using Thai basil and garlic stifry paste)

the juice of a lime

1 400g tin of coconut milk

200g pad thai noodles (I have been using a packet (containing 2 serves) of thick egg noodles - couldn't find them this time so thin egg noodles are pictured)

2 ripe mangoes sliced (no ripe mangoes so used one tin)

1 red onion thinly sliced

1 cup coriander, chopped

Preheat the oven to 180degrees celcius and combine in a mixing bowl the teriyaki sauce, brown sugar and olive oil. Toss the chicken in the marinade to coat and then place on a baking tray and bake until cooked through and sticky.

In a saucepan add the remaining olive oil and the tikka/stirfry paste. Fry over a medium heat for 20 seconds until fragrant then add the coconut milk. Simmer for 20 minutes until slightly reduced, add the cooked/heated noodles and coriander and squeeze in the lime juice. Distribute amoung your serving bowls and leftovers containers and then top with the sticky chicken, diced mango and sliced onion. Garnish with coriander.