What an absolutely stunning dish. Amazing combination of spice and sweetness. So much flavour literally from the first mouthful. Such a quick dish to make. By the time the rice had boiled and put aside to steam itself the mango chicken curry was finished.

Ingredients- 2/3 tbsp of rapeseed oil, 2 tbsp of heaped garlic & ginger paste, 1 tbsp of curry powder, 1 tsp of chilli powder, 3 tbsp of coriander stalks, 2 green chillies finely diced, 2 cups of premade base sauce, 6 tbsp of coconut flour ( which I didn’t have so I used 3 tbsp of plain flour) 4 tbsp of mango chutney, chicken, salt to taste, a large quantity of mango pieces ( I purchased a bag of frozen diced mango) 1 tsp of garam masala, 1 tsp of dried fenugreek leaves, handful of chopped coriander.

Method –

Heat the rapeseed oil. Once the oil is hot add the garlic and ginger paste and coat the pan and oil with the paste.

As the paste starts to bubble add the curry powder and chilli powder. Stir this around the oil.

As the kitchen smells great add the green chillis and coriander stalks. Stir well.

Add a cup of the base sauce. Stir around the pan then let it sit and simmer.

Add the flour and mango chutney. The flour will naturally thicken the curry sauce.

Give the pan a good mix to break down the flour. Add the chicken and let it cook and the sauce. Becareful not to let the sauce catch on the bottom of the pan as it thickens.

Once the chicken is cooked add the the garam masala, salt and the mango pieces. Just allow these to warm through.

To finish the dish add the chopped coriander and fenugreek leaves. I served mine with steamed rice.

Thank you for reading my blog. The snap was bang on!