Creamy Mango Chicken Korma

I got this recipe from the good food magazine. Absolutely delish, food was gone in seconds and I didn't even get a chance to take a picture of it and all the accompaniments. Enjoy x



Serves : 6 - 8
Prep time : 10 mins
Cook : 1 hr

12 boneless, chicken thighs
2 tsp turmeric
2 tbsp sunflower oil
2 onions, 1 chopped, 1 quartered
2 large rip mangos (if u can't find use canned)
6 tbsp good Korma paste ( I used Pataks)
100g / 4oz ginger, roughly chopped
2 tsp black onion seeds ( kalonji / nigella )
400g can light coconut milk
600ml / 1pint chicken stock

To serve:
Few coriander sprigs, basmati rice, navan bread, mango chutney, lime pickle

1. Toss the chicken with 1 tap of turmeric and some salt. Heat oil in a big frying pan or wide flameproof casserole and brown thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.

2. Roughly cut all the flesh from one mango, scraping as much as you can from the stone. Put into a food processor / hand blender with Korma paste, ginger and quartered onion. Whizz to a paste then tip into pan and cook until softened.

3. Stir in remaining turmeric, cumin and onion seeds and turn up heat for a couple of minutes. Return the chicken to the pan. Stir in coconut milk and stock. Bring to a gentle simmer then cover and cook for 20 mins.

4. Uncover pan and cook for another 25-30 mins until the chicken is really tender. Add water if you need to.

5. Slice the remaining mango and stir in to heat through while you shred the chicken (using two forks). Season and serve with scattered coriander and other accompaniments. What ever you enjoy.