Mango Chicken Curry

Directions

Paste:

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.

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, 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