Mango Chicken

We had a delicious Mango Chicken at our local Indian restaurant a couple of weeks ago.  I’ve never eaten Mango Chicken before and it was unbelievable good, so I decided to give it a go at home.  This got a thumbs up from the whole family and leftovers were taken for lunch the next day.  It’s not spicy at all but if your family prefers, you could definately add a little more chilli which  I’ll be doing next time.

Ingredients:

• 1kg Chicken Breast or Chicken Thighs
• 1 tbsp oil or ghee
• 1 onion, diced
• 3 cloves garlic, grated
• 1 tbsp ginger, grated
• 2 tsp coriander
• 2 tsp cumin
• 2 tbsp curry powder
• 1/2 tsp chilli powder
• 2 large mangos, peeled and diced or 300g frozen mango
• 250ml chicken stock
• 400ml coconut cream
• 2 tbsp fresh corriander, chopped
• 1 tsp sesame seeds to garnish

Method:

1. Heat oil in large saucepan on medium heat and fry onions for about 10 minutes.  Keep stiring as you don’t want them to burn.
2. Add your garlic and ginger and cook for 1 minute.  Add your spices – corinader, cumin, curry powder and chilli powder and cook for a minute until the spices smell aromatic.
3. Pour in the chicken stock and half the coconut cream and then add half the mangos.
4. Simmer for about 7 minutes and then use a stick blender to blend the sauce.
5. Pour in the rest of the coconut cream and bring to a simmer.
6. Add the chicken and the rest of the mangos and simmer for about 20 minutes until chicken is cooked through.
7. Serve over rice topped with coriander and sesame seeds.
8. Add a side of Naan bread for an authentic Indian meal.