a few curry leaves (dried or fresh)
3 cardamom pods, bashed
2 bay leaves
half tsp cumin seeds
4cm piece cinnamon stick
1 large onion, finely chopped
1 tbsp grated fresh ginger
4 cloves garlic, chopped
1 green chilli, finely chopped
1 tsp ground coriander
half tsp turmeric
half tsp ground cumin
4 skinless chicken breasts (about 500g), cut into bite-sized pieces
1 mango (not too ripe), peeled and chopped
1 tin coconut milk
salt and black pepper
fresh coriander to garnish (optional)
This is a really tasty chicken curry – creamy, fragrant and slightly sweet from the mango.
Heat a large heavy-based pan over a medium heat and add the oil, about 3 tbsp. Add the curry leaves and the whole spices and fry for about 30 seconds.
Add the onion and and a pinch of salt and gently fry over a low heat for about 10 minutes, stirring frequently, so that the onion softens and changes colour.
Add the garlic, ginger and chilli and fry for a further 5 minutes.
Add the ground spices and fry for a few minutes more. Don’t let the spices burn or they will take on a bitter flavour.
Next add the chicken with another pinch of salt and stir well until the meat is well coated with the spice mixture.
Set aside a couple of tablespoons of the chopped mango. Put the remaining mango in a food processor or blender and whizz to a smooth puree.
Add the pureed mango to the curry. Mix well then add the coconut milk. Give everything a good stir and add a grind of black pepper. Bring to the boil, reduce the heat and simmer for about 15 minutes until the chicken is tender.
Taste and add more salt if needed. Serve garnished with the chopped mango and coriander if using. Goes well with pilau or saffron rice.