Notes
The sweetness from the mango chutney offsets the tanginess from the tomatoes beautifully here.
Ingredients
1 onion, grated
4 garlic cloves, crushed
5cm ginger, grated
2 tbsp. vegetable oil/light olive oil
1 tbsp. cumin seeds
2 tbsp. curry powder
400g chopped tomatoes
2 tbsp. mango chutney
4 chicken breasts, sliced
200ml chicken stock/vegetable stock
Salt & pepper, to season
handful coriander, chopped
Rice or naan, to serve
Method
If you have a processor, you can blitz the onion, garlic and ginger together, instead of grating them.
Heat the oil in a deep frying pan or wide shallow saucepan over a medium-high heat. Add the cumin seeds and fry for 30 seconds, until fragrant.
Add the onion, garlic and ginger and fry for 10 minutes, until golden. It's important to take your time over this step, as this step will be create a delicious flavour for your dish.
Add the curry powder and cook for a minute until fragrant, then add the chopped tomatoes, mango chutney, chicken stock and a pinch of salt and being to a simmer. Add the chicken, and summer for 10 minutes until the chicken is cooked through. Check for seasoning.
Serve, topped with coriander on top of rice, or with naan on the side.