Mango Curry Chicken

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2 tablespoons oil

1 large onion chopped

2 garlic cloves minced

2 tablespoons minced ginger

2 tablespoons yellow curry powder

½ teaspoon ground cumin

2 tins of mango slices

2 tablespoons cider vinegar

2 cans of coconut milk

1 kilo of chicken thighs or breasts cut into pieces

Salt and pepper

Heat oil in a large pan over medium heat.  Add onions and cook, stirring occasionally, until soft, about 5 minutes.

Add the garlic and ginger and cook for another minute.

Add the curry powder and cumin, cook for a few more minutes.  The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

Add the vinegar, coconut milk, mangos and chicken pieces to the pan.

Leave to simmer for at least ½ hour so the chicken gets well cooked.