Chicken & Mango Jalfrezi

Chicken & Mango Jalfrezi

05 April 2016

It may sound a little unusual, but try drinking a glass of Rose wine with your curry, instead of beer. It'll help take the edge off the heat and really complement the spices.
  • Recipe

Category

Main

Serves

4

Preperation Time

10 mins

Cooking Time

20 mins

Ingredients

2 large chicken breasts - cut into bite-sized chunks

2 tablespoons rapeseed oil

1 teaspoon cumin seeds

4 large garlic cloves - chopped

2 inches of fresh ginger - chopped

1 teaspoon ground turmeric

3 teaspoons mild curry paste

1 mild green chilli - sliced

2 red peppers - sliced

300ml of half fat coconut milk

2 teaspoons garam masala

1 mango - sliced

Salt to taste

Coriander to garnish

Instructions

1Heat the oil in a large wok and then stir-fry the cumin seeds for few seconds to release the flavour. Add the garlic and cook for about 30 seconds. Now add the ginger and continue cooking for a further minute. Add the turmeric and a splash of water and when the pan starts to sizzle again add the curry paste

2Spoon in the chicken and stir until it is an even yellow colour. Add the chilli and peppers and then stir fry for 10 minutes, gradually adding in the coconut milk

3Mix in the garam masala, mango and a little salt then reduce the heat and cook for 5 minutes. Garnish with a few leaves of coriander before serving.