A fruity chicken curry from ” 30 Minute Mowgli ” by Nisha Katona.
Ingredients
- 120 ml vegetable oil
- 2 onions roughly chopped.
- 2 thumb sized pieces fresh root ginger peeled and grated
- 2 garlic cloves crushed
- 2 tbsp garam masala
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 2 fat green chillies roughly chopped
- 600 g skinless, boneless chicken breasts chopped into 2 cm cubes
- 1 mango peeled, stoned and chopped into 1 cm pieces
- 1½ tsp salt
- 2 tbsp sugar
- 2 tbsp ground almonds
- 200 ml creme fraiche
- small handful fresh coriander finely chopped
- cooked rice or flatbreads to serve
Servings:
Instructions
- Heat the oil in a large pan over a medium heat, then add the onions and cook, stirring occasionally, for 6 minutes. Add the garlic and ginger and cook for another 2 minutes, until the onions are soft and golden brown.
- Add the garam masala, ground coriander, ground turmeric, chopped green chillies and chicken breasts, and cook, stirring, for 3 minutes to seal the chicken and coat it in the spices.
- Add the chopped mango, salt and 400ml/14fl oz of boiling water to the pan and stir to combine. Bring to the boil, then reduce the heat to a simmer, cover with a lid and leave to cook for 12 minutes, until the chicken is cooked through and the sauce has thickened and reduced.
- Remove from the heat and stir through the sugar, almonds, crème fraîche and coriander/cilantro. Serve hot, with your choice of rice or flatbreads alongside.
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