For Paste:
2 onions, small
2 garlic cloves
1 tsp red chilli
1 tsp chilli powder
2 tsp fennel seeds
¼ cup natural yogurt
For Curry:
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
Paste:
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.
Curry:
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.
Sugar: 15g
:
Calcium: 135mg
Calories: 568kcal
Carbohydrates: 30g
Cholesterol: 124mg
Fat: 41g
Fiber: 7g
Iron: 9mg
Monounsaturated Fat: 14g
Polyunsaturated Fat: 7g
Potassium: 708mg
Protein: 25g
Saturated Fat: 16g
Sodium: 147mg
Trans Fat: 1g
Vitamin A: 1646IU
Vitamin C: 19mg
