Chicken & mango curry

I am ashamed to say I have been meaning to publish this recipe since about 2015 which is rather embarrassing. I mean, everyone has a to do list but to write something up 3 years late is tardy even by my standards. I have no excuse really other than it just sat there in my drafts, looking at me. Mocking me at times.

It’s a delicious and easy recipe. Can I suggest you use a tin of mangoes if you’re in any way short of time? You can buy mango ready peeled and sliced too if you have a supermarket that’s big enough to have that kind of thing. But if you use the canned stuff just make sure you rinse it first as it does sit in a sugar syrup for some time.

Lots of great recipes like this in my books, Recipes from a Normal Mum and The Power of Frozen.

One year ago: Mango chicken and Chicken and pineapple curry and Salt beef bagels and Rhubarb and ginger crumble and Toastie machine cherry clafoutis and Space soup and Prune and chocolate granola.

Two years ago: Finger licking spiced ribs and Baked Bramley apple cheesecakes and Easter biscuit baking kit and My never fail Victoria sponge and Double Decker brownies and Easy pea and ham soup and Coconut and lemon tart.

Three years ago: Weaning flapjack and White chocolate mousse eggs and Easter chocolate nests with biscuit chicks and Lamb, pea and mint pie with rough puff pastry and Homemade Snickers and Spinach, ricotta and sweet potato lasagne and Mother’s Day afternoon tea and Chocolate chip cookies and Lemon and raspberry trifle

Four years ago: Florentine quiche and Flourless chocolate cake and Cadbury Creme Mini Egg chocolate flapjack and School fair rocky road

Five year ago: White chocolate & cranberry hot cross buns and Cadbury creme egg mess and Banoffee pecan mini pavs

Six years ago: Easter Apostles scone loaf and Carrot cake in a cup for Mother’s Day and Cranberry oaty biscuits

Seven years ago: Mini chocolate birds nests and Puff pastry and Walnut bread

Chicken and mango curry

Serves 4

Ingredients:

4 tbsp vegetable oil
1 tsp salt
3 small onions, peeled and chopped
1 tsp freshly ground black pepper
1 tsp garam masala
1 tsp turmeric
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp chilli powder
Seeds of 4 cardamom pods, ground
500g chicken breast or thigh, without skin, cubed
2 tbsp tomato puree
2 x 400g tins chopped tomatoes
20g fresh ginger, peeled and finely sliced/grated
6 garlic cloves, peeled and crushed
1 x 400g tin sliced mangoes, rinsed

Heat 2 tbsp of the oil in a frying pan, add the salt and onions and fry on a low heat for 15 minutes until they soften and start to brown lightly then remove from the dish and set aside. Add the black pepper and other spices (garam masala, turmeric, cumin, coriander, chilli and cardamom). Fry for 2 minutes on a low heat to release the flavours then add the chicken and fry for a further minute to seal, moving with a spoon occasionally. Add the onions back in. Lastly add the rest of the ingredients apart from the mango and simmer for 15 minutes on a low heat. Lastly add the mangoes, stir and heat for a further 5 minutes before serving with with rice, fresh coriander and maybe some peshwari naan.