Mango Chicken Curry

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp butter 

4 chicken thighs, each cut into 4

1 onion, finely chopped

1 x 3 cm piece 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)

200g crushed tomatoes 

200g frozen mango chunks, defrosted 

½ tsp garam masala

100ml cream

Salt

Garlic naan and steamed rice, to serve

Method

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).