Another Indian dish! This chicken curry is super tasty and it is a real Indian dish so perfect for our India Week! It is a bit a spicy dish but it is also fresh because of the mango and cocos!
The Curry (4pax)
|Arachide oil||0.5 sooons|
|Chicken thighs (without bones and skin) with salt and pepper||6|
|Grounded Garlic||2 cloves|
|Curry paste||1,5 spoons|
|Ginger powder||1 teaspoon|
|Santen (coconut cream/milk) from a can||150 ml|
|Light brown caster sugar||1 teaspoon|
|Mango, peeled and in slices||1|
|Lemon juice||Juice of 0.5 lemon|
|Coriander leaves, chopped||2 spoons|
|Chicken stock||250 ml|
Heat up some oil and the butter in a pan and fry the chicken on both sides golden brown. Add some salt and pepper. Put the chicken in a plate when it is brown (not yet cooked).
Put the onions and garlic in a pan and fry them on middle heat for 10 minutes. Add the tomato’s and fry for another 3 minutes. Add the curry paste and ginger and stir for 2 minutes. Add the stock and let it boil.
Lower the heat and add the santen and sugar and add the chicken again in the pan. Cook this for 15 minutes (not boiling). Add in the last 4 minutes the mango.
Stir some cream and lemon juice into the pan and heat everything up for another 1 minute. Add the coriander as last.
You can serve this with some naan bread or rice.