I’m sharing another of my favourite curry dishes this week – a great second Boxing Day dish along with last week’s Hot Spicy Beef.  This is a very smooth curry and is well complimented with the slices of Mango on the side.  I always sprinkle my curries with chopped coriander but this is a personal taste and adds some nice colour to the dish.

Ingredients

12 boneless chicken thighs

3 tsp turmeric

2 tbsp. olive oil

2 onions, 1 chopped, 1 quartered

2 large ripe mangoes

6 tbsp. tikka paste (I used one from M&S)

100g fresh ginger, peeled and chopped

2 tsp ground cumin

1 tbsp. nigella seeds

400g coconut milk

600g chicken stock

Coriander to serve (optional)

Method

1. Toss the chicken in the turmeric with a pinch of salt
2. Heat oil in a heavy based frying pan and fry chicken until golden. Remove from the pan
3. Add the chopped onion to the pan and fry for 5 minutes until soft
4. Remove the flesh from one of the mangoes and put in a food processor with the quartered onion, fresh ginger and tikka paste and blitz to a paste, then add to the pan until soft
5. Stir in the cumin and onion seeds and heat for a couple of minutes before adding in the coconut milk and stock. Cover and bring to a gentle simmer for 20 minutes
6. Uncover the pan and cook for a further 20 minutes until the chicken is tender – if it looks like drying out add a little water
7. Peel and slice the second mango and serve with a sprinkling of coriander

Karen’s tip

Serve with rice or naan bread, or both!