Malaysian chicken curry with Mango

To be honest with you, I kina made this dish up as I went along. You know, you get the base ingredients for the sauce and then just taste it now and again to see how it's doing and if you think it needs any more.

But now after making this beautiful dish so many times, I've settled on a set recipe, so don't worry you know exactly what you need and how much.

I have never been to Malaysia so I cannot promise you it's 'authentic' but it is so tasty anyway! I have a friend who went to Malaysia and wouldn't stop going on and on about the food there. Especially the curry...

So of course I immediately had to try and make one. This is spicy and loaded with different flavours.

Malaysian-Inspired Chicken curry with Mango

Serves: 3 (or 2 hungry people)

Ingredients

• 1 tbsp olive oil

• 3 garlic cloves

• 1/2 onion

• 1 1/2 tbsp grated ginger

• seeds from 5 cardamom pods, crushed

• 1 tsp cumin

• 1tsp turmeric

• 5 cloves

• 1/2 a cinnamon stick, broken into pieces

• 1 small red chilli, finely diced

• 3 chicken breasts ( or 2, depending on how much chicken you want)

• half a can of chopped tomatoes

• 200ml water

• 1 crumbled chicken stock cube

• 3 handfuls of coriander

• 250g mango, chopped into chunks

• Coconut rice to serve, or a Caribbean spiced bean rice

• 30g raisins

• 1tsp turmeric

• 4 cardamom pods, crushed

Method

- Heat the oil in a large frying pan. Once hot, add the onions and cook until softened about 3 minutes.

- Stir in the garlic, ginger, cloves and cardamom and fry until fragrant about a further 2-3 minutes.

- Add the chilli and remaining spices. Stir for 30 seconds

- Add in the chopped tomatoes and water alongside the crumbled stock cube. Allow to bubble for a bit then cover and simmer for 25 minutes.

- Meanwhile cut the chicken into chunks and fry them until cooked all the way through. Then add them to the curry.

- After 25 minutes add the mango and stir. Cook, uncovered, for a further 15 minutes or until the sauce is reduced to how you like it.

- Mix in the spices and raisins with the grain you're using once it's cooked (or cook the grain with the spices and raisins if it's not already cooked).

- Serve with the grain and a handful of coriander. Enjoy!