This could be a great Boxing day curry.  The recipe uses chicken thighs but you could make the sauce then add  left over turkey or chicken.  It also can be made and frozen ahead of time.  I added in half a red chilli pepper but that is optional and depends on how spicy you like your food.  Finally, don’t forget some fresh coriander for the finishing touch.  Enjoy with rice and naan bread!

Ingredients

12 boneless chtikkapasteicken thighs

4 tsps turmeric

2 tbsp sunflower oil

2 medium onions chopped

2 large mango/or bought chooped mangoes

6 tbsp tikka paste

100g ginger chopped

2 tsp ground cumin

1 tbsp nigella seeds

400g coconut milk

600g chicken stock

½ small chopped chilli pepper (optional)

Chopped coriander to decorate

Method

1. Toss the thighs in 2 tsp turmeric and some salt.  Heat oil in large frying pan and brown the thighs.  Remove from pan and add one of the chopped onions and cook until soft
2. Roughly cut the flesh from one of the mangoes and put in a food processor with the tikka paste, ginger and second onion (add chilli if using) – whizz to make a paste then add to the pan with the onion  and gently cook until softened
3. Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of minutes
4. Return the chicken to the pan, stir in the coconut milk and stock, bring to a gentle boil
5. Uncover pan and cook for further 25-35 minutes until chicken tender
6. Slice remaining mango (retaining a small amount to decorate)
7. Serve with rice and some chopped coriander