Mango Chicken Curry
Ingredients:
4 tbsp cooking oil
2 onions, very finely chopped
2 tsp fresh red chilli
4 cloves garlic, chopped
1cm square of ginger, chopped
1 & 1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp garam masala
1/4 tsp tumeric
2 tsp sweet paprika
2 x 420g tins of whole-peeled tomatoes
2 x 420g tins of mangoes
1-2 420g tins coconut cream or milk (optional)
600g skinless, boneless chicken breasts
4 tbsp yoghurt
2 tbsp tandoori paste
Vegetables such as carrots, cauliflower, mushroom, capsicum, chopped (optional)
Method:
Cut chicken breasts into 4cm square pieces
Marinate chicken in yoghurt and tandoori paste for 4 hours or overnight
Heat the oil in a deep stock pot
Add the onion and saute over a medium heat for about 20-25 minutes
While the onion is cooking, grind the coriander seeds and cumin seeds with a mortar and pestle and mix with the other spices
Add the garlic, ginger and chilli to the onions and fry for 1 minute
Add the dry spices and fry for a further minute
Add 1 cup of water and cook for 10 minutes
Add the tomatoes and mangoes (and juice) and cook until mangoes disintegrate
Sear chicken pieces on barbecue or grill
Add chicken pieces to curry and cook until chicken is cooked through
Add optional coconut cream and/or vegetables at this point and cook until vegetables are just tender
Serve with rice, naan and raita
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