I created this recipe many, many years ago as I wanted something that was mild yet tasty at the same time. This has become a favourite and is reasonably easy to make!
Hints & Tips
- DF, GF.
- Category: Chicken, Dairy Free, Gluten Free, Main Course
Ingredients
- 6 Chicken Thigh Fillets, Diced
- 1/2 teaspoon Ginger Powder
- 1/4 teaspoon Clove Powder
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Fennel Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Cinnamon Powder
- 3 teaspoons Garam Masala
- 425 milliliters Tin Coconut Milk
- 425 milliliters Tin of Mango Slices in Juice
- 2 tablespoons Olive Oil
- 4 Medium Brown Onions, Finely Diced
- 1 teaspoon Coriander Powder
Instructions
- Heat the olive oil in a pan and fry the onions until golden brown.
- Add in all the spices and stir-fry for approximately 5 minutes to release the aromas.
- Add in the tin of mango slices, complete with juice and simmer for 10 minutes.
- Add in the chicken and coconut milk and simmer for 20 minutes until the chicken is cooked through and the sauce has thickened slightly.
- If the sauce is too runny, mix 2 teaspoons of corn flour with a little water, add to sauce and simmer until sauce thickens.
- Serve with rice or your favourite Indian breads.
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