Ingredients
2 onions, small
2 garlic cloves
1 tsp red chilli
1 tsp chilli powder
2 tsp fennel seeds
¼ cup natural yogurt
1 lb chicken thighs, diced
2 tbsp oil
6 cardamom pods
2 cinnamon sticks
1 tsp ground coriander
1 tsp garam masala
1 onion, medium, diced
2 garlic cloves, finely chopped
¼ cup tomato puree
½ cup coconut cream
¾ cup mango puree, or 1 diced fresh mango
salt, to taste
Preparation
In a blender or food processor, add all the paste ingredients except the yogurt.
Blend ingredients into a paste then add the yogurt and mix well.
Marinate the chicken in half of the paste and refrigerate for 2 hours.
Place a large saucepan over high heat and add the oil, cardamom pods and cinnamon sticks. Saute until fragrant.
Add the remaining curry paste and cook out until fragrant. Add the coriander, garam masala, onion and garlic and saute for 5 minutes.
Gently pour in the tomato puree and coconut cream, stir well. Bring to the boil before adding the marinated chicken and the mango.
Drop the heat to a simmer. Simmer the curry uncovered for 15 to 20 minutes, until the sauce has thickened and the chicken is cooked through.
Serve with a side of basmati rice.
