Chicken Curry in creamy mango spices

Serves 4

1 medium onion ~ diced
2 large cloves garlic ~ minced
1 tblsp olive oil
½ tsp chilli powder
1 tsp turmeric
1 tsp cumin seeds - crushed
1 tsp baharat
½ tsp ground coriander
30g organic plain flour, seasoned.
1 tblsp olive oil
3 or 4 chicken breasts ~ the better quality the meat, the less you will need! 200ml chicken stock
2 tblsp mango chutney ~ I use Geeta’s 4 tblsp cream/Elmlea® (double light)

METHOD

• Place oil into large frying pan and cook the onion until transparent. Add in the garlic and do the same, be careful not to burn

• Add in the spices and cook out these for about 5 minutes. Keep your eye on them, not too high a heat and make sure they are moved around your pan or they could catch and burn

. Meanwhile, cut up your chicken into bite-size pieces and coat with seasoned flour

• Heat second tablespoon of oil and
add meat; toss around until all is sealed. Cook this until all chicken is beginning to colour a little

• Mix in mango chutney

• Add in hot stock, mix well and turn down flame/hob to a low simmer for about 10 minutes; the sauce should thicken as it cooks

• Finally, add cream/Elmlea® and mix. Stir for final minute

• Serve with boiled/pilau rice

© Rachel Heard 2007