Although the long ingredient list looks daunting, this dish is actually very quick and simple to make and bursting with flavour.
To serve six:
- 3 tablespoons sunflower oil
- 4 chicken breasts, skinned and sliced into strips
- 2 onions, finely chopped
- 1 tablespoon fresh ginger root, grated
- 2 cloves of garlic, crushed
- Half a red chilli, seeds removed and finely chopped
- Half a teaspoon ground cardamom
- Quarter of a teaspoon ground cloves
- 1 tablespoon curry powder (mild or medium according to your taste)
- 1 tablespoon turmeric
- 1 teaspoon ground cumin
- 1 tablespoon plain flour
- 450ml chicken stock (homemade is best)
- 2 tablespoons mango chutney
- 100ml plain yoghurt or double cream
Heat the oil in a deep pan, season the chicken strips and add them to the pan, frying off quickly.
Once the chicken is golden, remove from the pan and set aside for now.
Add the onions to the pan on high heat for a couple of minutes, then cover and cook gently on a low heat for about ten minutes.
Uncover the pan, turn the heat to high and add the ginger, garlic and chilli.
Cook for one minute, stirring.
Then add the ground spices and cook for two or three minutes.
Add the flour to the pan and cook for a minute, stirring, then add the stock and bring to the boil.
When the stock has thickened, add the mango chutney and the reserved chicken to the pan.
Season to taste, cover and simmer gently for about five-ten minutes.