A sweeter mild fragant chicken curry flavoured with coconut cream, curry powder and coriander
Heat the oil in a large frying pan and saute the onion and garlic until slightly transparent.
Toss the diced chicked in seasoned flour and pepper and add to the frying pan moving the chicken around until cooked.
The chicken and onion mix should now be coated and sticking together.
Add the worcestershire sauce and lemon juice and mango chutney to the pan and stir in.
Add the curry powder and stir in until well combined.
Add the coconut cream and stir through, leave to simmer for 10 mins .
Add the coriander and stir through before serving.
Serve on boiled rice .
If use cant; get or don;t have mango chutney you can substitute apricot jam or other jam which works well.
I use a freezer bag to coat the chicken with flour and toss it around in this and then you can tip the contents straight into the pan.
If you can;t get coconut cream coconut milk is fine but you may find you need to simmer a bit longer to achieve a thicker consistency in the curry.
For a bit of a kick if you prefer heat you can add cayenne pepper as this won;t detract from the taste but adds heat .
The wet ingredients can be added or decreased depending on individual taste.
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