Category
Main
Serves
4
Prep
10 mins
Cook
20 mins
Ingredients
2 large chicken breasts - cut into bite-sized chunks2 tablespoons rapeseed oil1 teaspoon cumin seeds4 large garlic cloves - chopped2 inches of fresh ginger - chopped1 teaspoon ground turmeric3 teaspoons mild curry paste1 mild green chilli - sliced2 red peppers - sliced300ml of half fat coconut milk2 teaspoons garam masala1 mango - slicedSalt to tasteCoriander to garnish
Instructions
- Heat 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
- Spoon 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
- Mix 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.
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.
