Speedy Chicken Curry with Coconut & Mango

This is a really delicious and speedy dinner dish which is what you really want when you have busy days. I use a good quality curry paste from Pataks which I can rely on for great flavor and a quick dinner.

Serves 6

6 chicken breasts off the bone or a mix of thighs and breasts all off the bone. Cut each thigh in two and each chicken breast in 3 or 4 depending on size.

1 large white onion

3 garlic cloves peeled chopped and mashed

1tbsp oil

6 tomatoes chopped

150ml coconut milk full or half fat

1 heaped tsp of curry paste of choice – I used patak’s mild curry paste but you can use Tika Masala, Vindaloo what ever you like.

500ml chicken or vegetable stock

1tsp ground ginger

1tsp brown sugar

1tbsp mango chutney

Juice of a lime and 3 tbsp fresh coriander chopped to finish

Method

In a wide frying pan or pot, heat the oil over a medium heat. Season the chicken and brown it in the oil for a few minutes each side. Set aside while you make the sauce.

Add the onions and garlic to the pot you cooked the chicken in (add another splash of oil if you need it) and cook the onions for about 10 minutes until softening. Stir in the ground ginger & the tomatoes and cook for about 5 minutes. Stir in the curry paste and keep cooking it for about 5 minutes – the aromas will release, and the spice paste will start to cook out and it will already smell nice.

Tip in the stock mix well and bubble at a high heat for about 10 minutes to thicken the sauce a little. Stir in the brown sugar, the coconut milk and add the chicken and cook over a low heat for about 10 minutes until the chicken is cooked.

Stir in the mango chutney, the lime juice and taste for seasoning. Add a little more lime juice if you think it needs it. It should taste fresh and quite lively depending on the curry paste you used. Just before serving sprinkle over the coriander. Serve with rice and naans.

 Note Freeze in portions for another week if you have too much.