Chicken mango curry

Notes

Serve with steamed basmati rice and roti bread

Ingredients

• 1 onion, diced
• ½ red capsicum, diced
• 1cm cube of ginger, grated
• 4 cloves of garlic, minced
• ¼ cup vegetable oil
• 1-2 tablespoons curry powder (Preference)
• ½ teaspoon garam marsala
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• Flesh 2 mangos, 2 cups, chopped
• 1kg chicken thigh, cubed
• 1 can coconut milk/cream, 400ml
• Salt & Pepper to taste

Instructions

1. Add half the oil to a medium hot pan, then add onion, capsicum, ginger and garlic. Saute gently for 3-5 minutes.
2. Add the spices, stir to combine and saute 1-2 minutes
3. Add the mango flesh, stir to combine and saute 1-2 minutes
4. Let the mixture cool slightly, transfer to a blender and blitz until smooth. Alternatively use a stab mixer.
5. Meanwhile, saute the chicken cubes in oil until lightly browned.
6. Add blitzed sauce to the chicken along with the can of coconut milk
7. Simmer for at least 15 minutes. Can be cooked for 1-2 hrs with extra water added as needed to maintain consistency
8. Season with salt and pepper