MANGO CHUTNEY CHICKEN CURRY

Ingredients

• 2 kg chicken pieces
• 2 tbsp olive oil
• 2 tbsp BlixSam Bazaar Kerrie
• 1 tbsp BlixSam Grill Forge
• 1 tsp BlixSam Garlic Melt
• 2 large onions, finely chopped
• 4 cloves garlic, crushed
• 30 g fresh ginger, grated
• 2 tbsp tomato paste
• 2 ripe tomatoes, grated
• 250 g mango chutney
• 400 ml coconut milk
• 250 ml chicken stock
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh coriander

Method

1. Heat the olive oil in a large pot over medium heat.
2. Season the chicken with BlixSam Bazaar Kerrie, BlixSam Grill Forge and BlixSam Garlic Melt.
3. Brown the chicken in batches until golden brown. Remove and set aside.
4. Add the onions and cook until soft and lightly caramelised.
5. Stir in the garlic and ginger and cook for 1 minute until fragrant.
6. Add the tomato paste and grated tomatoes and cook for 3–4 minutes.
7. Stir in the mango chutney, coconut milk, chicken stock and Worcestershire sauce until well combined.
8. Return the chicken to the pot and add the bay leaves.
9. Cover and simmer over low heat for 50–60 minutes, stirring occasionally, until the chicken is tender and the sauce is rich and creamy.
10. Remove the bay leaves and season with salt and freshly ground black pepper to taste.
11. Garnish with chopped fresh coriander before serving.

Serving Suggestion