A beautiful gently spiced curry, this one is perfect for all the family including little ones. Creamy and full of authentic flavour.
4 chicken breasts – chopped
1 tablespoons fish sauce
1 cinnamon stick
1 teaspoon brown sugar
1 glug sunflower oil
1 tablespoon curry powder
1 onion – diced
Thumb sized piece of ginger – grated
2 cloves garlic – minced
200ml vegetable stock
1 teaspoon turmeric
1/4 teaspoon ground cloves
1 tablespoon mango chutney
150ml double cream
Chop your chicken into cubes and season with salt and pepper. Pan fry in a little sunflower oil and set aside.
Pan fry your onions until they are soft and translucent along with the ginger, garlic and curry powder, turmeric and ground cloves.
Add your stock and mango chutney.
Return the chicken to the pan with the onions and spices etc. Bring to the boil for about five minutes to reduce the liquid.
Add your cream, cinnamon stick, fish sauce and sugar and simmer for around 10 minutes until the chicken is fully cooked through.
Serve with lots of mango chutney, basmati rice and naan bread.