Kesar mango and chicken curry

1. 1

   Place the chicken strips in a large bowl, add the turmeric, salt, chilli, lemon juice and oil and mix well. Cover and set aside to marinate for 30 minutes.

2. 2

   Preheat the oven to 200C/180C Fan/Gas 6. Place the marinated chicken strips on a baking tray and cook for 10 minutes. Remove from the oven.

3. 3

   To make the curry base, heat the oil in a frying pan over a medium heat. Once hot, add the mustard seeds. As soon as they start to sizzle, add the curry leaves, ginger and garlic and cook for 1 minute. Add the chilli, ground coriander and pepper, stir, then immediately add the mashed mangoes, along with their stones, and cook for 2 minutes.

4. 4

   Add the coconut milk and 300ml/½ pint water and simmer over a low heat for 5 minutes.

5. 5

   Add the cooked chicken, stir, cover with a lid and simmer for 10 minutes. Leave to rest for 10 minutes before removing the mango stones. Serve with freshly cooked rice.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.