This gorgeous chicken curry features sweet mango chunks that add incredible depth and natural sweetness to the rich, spiced sauce.
- 1 tbsp butter
- 4 chicken thighs, each cut into 4
- 1 onion, finely chopped
- 1 nob of ginger, minced
- 2 clove garlic, minced
- 3 cardamom pods
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground Kashmiri chilli powder* (alternatively use hot or mild paprika)
- 7 oz crushed tomatoes
- 7 oz frozen mango chunks, defrosted
- ½ tsp garam masala
- 3.5 oz cream
- Salt
DIRECTIONS
- Heat butter in a heavy based casserole dish and add the onion, garlic and ginger, cardamom with a pinch of salt and cook for 3-4 minutes to soften. Now add the remaining spices (except the garam masala), tomato, mango, a good splash of water and salt and simmer for 10-15 minute until thick and rich.
- Use a stick blender to blend the sauce. Check seasoning.
- Add the chicken pieces to the sauce, cover with a lid and cook for 15-20 minutes on low heat until the meat is cooked. Add the cream and garam masala, stir through and cook for a further 5 minutes.
- Serve with steamed rice and chopped coriander to garnish (optional).
