Mango Chicken Curry
Prep Time - 30mins
Cook Time - 40mins
In your blender or food processor, add the 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, 5-10 minutes.
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 boil before adding the marinated chicken and the mango.
Drop the heat to a simmer. Simmer the curry uncovered for 15-20 minutes, until the sauce has thickened and the chicken is cooked through.
Serve with a side of basmati rice.
Sourced from meatandtravel.com