Mango Chicken Curry

Ingredients

• 1 1/2 tbsp sunflower oil
• 2 bay leaves
• 1 cinnamon stick
• 2 black cardamoms
• 1 crushed garlic
• 2 small onions finely chopped
• 400 g bio chopped tomato tin (from Coop)
• 1 tsp chili powder (mild)
• 1 tsp garam malsala
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• salt per taste
• 500 g chicken breast fillet
• 4 tbsp cream fraiche
• 100 ml water
• 200 ml alphonso mango puree

Method

1. Heat oil in a pan. Add bay leaves, cinnamon, cardamom and crushed garlic. Cook until garlic has golden brown color.
2. Add onion and cook till it is golden brown. Then add tomatoes, chilli powder, garam masala, turmeric powder, coriander powder, cumin powder and salt. Stir everything well. Reduce heat to medium and cook for 10 min. or until oil separates from the sides.
3. Now add chicken and 50 ml. water. Cook on high for 5 min. and then add cream fraiche. Reduce heat to medium and cook for 15 min.
4. Add mango puree and 50 ml. water, stir everything well and cook for another 10 min. on medium heat.
5. Transfer to a serving bowl and serve with naan or rice.