I had anticipated that by the time I returned home from work on Thursday evening I would be in no state to cook. Therefore I cooked a mango and chicken curry on Wednesday evening.

That’s it…

‘It’ was delicious

Ingredients

2 tablespoons neutral cooking oil

1 onion, finely diced

1 clove of garlic, crushed

a pinch of salt

3 cm piece of ginger, peeled and finely grated

1 carrot, finely diced

1 teaspoon tomato puree

2 teaspoons hot or mild Jamaican curry powder (make mild curry powder hotter by adding 1/4 teaspoon hot chilli powder)

600g skinless, boneless chicken thighs or breasts, cut into bite-sized pieces

200 ml hot chicken stock

1 Scotch bonnet chilli, left whole, or 2 hot red chillies, slit down one side

3 sprigs thyme

1 medium potato, peeled and cut into 2 cm cubes

400 ml full-fat coconut milk from a well-shaken can

1/2 – 1 mango (depending on size and sweetness), peeled and cut into 2 cm piece

Coconut Rice ‘n’ Peas or plain rice, to serve

Method

1.Heat the oil in a large deep saucepan with a lid, set over a medium heat. Add the onion and cook for about 8 minutes, until beginning to soften and brown. Add a generous pinch of salt along with the garlic, ginger, carrot and tomato puree and cook for 1 minute, stirring, then the curry powder. Cook, stirring all the time, for 2 minutes, then add the chicken and saute for 4 minutes, thoroughly coating it in the spice mixture.

2. Pour the stock into to pan, add the chilli, thyme and potato and bring up to a simmer. Cover and cook until the chicken has cooked through and the potato is tender, about 20 – 25 minutes. Pour in the coconut milk and add the mango pieces, then stir well and bring back to a simmer.

3. Taste for salt and spice and remove the chillies if it is fiery enough for you, or add a pinch of hot chilli powder of not. Remove the chillies and the sprigs of thyme before serving. Serve with coconut rice and peas or plain rice.

Reference: Leon Happy Curries, Page: 30