Mon, 13 May 2019
Ingredients:
4 chicken breasts, sliced into thin strips
3 tbsp Irish Rapeseed oil
2 Red onions, thinly sliced
2 garlic cloves, Minced
½ fresh red chilli, seeds removed, finely chopped
2 tbsp medium curry powder
1 tsp ground cumin
10 green cardamom pods, crushed to remove the seeds
450ml chicken stock
125g ground almonds
2 tbsp mango chutney
½ lemon, juice only
200g full-fat natural yoghurt
salt and freshly ground black pepper
Your Favourite rice, to serve along with some Paratha Bread or Naam Bread
Method:
- Season the chicken pieces with salt and pepper.
- Heat a large pan until piping hot and add 2 tablespoons of the oil. Quickly fry the chicken for 5 minutes until sealed and slightly golden. Remove with a slotted spoon and set aside.
- Add the remaining oil to the pan with the onions, garlic and chilli and fry over a mediumhigh heat for 10 minutes, or until the onions are golden brown. Add the spices and fry for another minute, stirring well to coat the onions. Stir in the stock, ground almonds and mango chutney, then bring to the boil and allow to bubble for 23 minutes.
- Return the chicken to the pan and stir in. Reduce the heat, cover with a lid and simmer for about 57 minutes, or until the chicken is cooked through.
- Stir in the lemon juice and yoghurt, check the seasoning, adding salt and pepper to taste. Serve with boiled or steamed rice and garnish with coriander leaves.
