Ingredients
The following ingredients have 4 Servings
- 30g ghee* or 1 1/2 tablespoons olive oil
- 1 onion, chopped
- 4 tbs curry powder
- 1 large mango, flesh sliced
- 1 teaspoon chicken stock powder
- 2 ripe tomatoes, chopped
- 1 cup (250ml) thickened cream
- 6 chicken thigh cutlets (with bone), skin removed
- 1/2 cup coriander leaves, chopped
- 1 tablespoon slivered almonds, toasted
- Couscous, to serve
Instruction
- Preheat the oven to 200°C. Heat ghee or oil in a pan. Add onion and cook over medium-high heat for 4-5 minutes, stirring, until browned. Add curry, mango, stock powder, tomato and cream. Season, then bring to the boil.
- Place the chicken in a greased baking dish. Pour the mango mixture over the chicken, cover and bake for 30 minutes. Uncover and cook for a further 20 minutes or until the chicken is cooked through. Garnish with coriander and slivered almonds and serve with couscous.
