Mango Curry Chicken

Mango Curry Chicken

Ingredients

  • 12 boneless, skinless chicken thighs
  • 2 tsp turmeric
  • 2 tbsp Extra Virgin Olive oil
  • 2 onions , 1 chopped, 1 quartered
  • 2 large ripe mangoes
  • 6 tbsp korma paste
  • 100g ginger , chopped
  • 2 tsp ground cumin
  • 1 tbsp black onion seed
  • 400g can light coconut milk
  • 600ml chicken stock
  • 2 cups cooked rice of choice
  • 3-4 x naan bread,

Directions

  1. Toss chicken thighs with 1 tsp of the turmeric and some salt. Heat oil in a large pan and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
  2. Roughly cut all the flesh from one of the mangoes. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
  3. Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of minutes. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
  4. Uncover the pan and cook for another 25-30 mins until the chicken is tender.
  5. Slice the remaining mango and stir into shredded chicken. Serve with basmati rice, and naan bread,
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