The paste
- 2 onions
- 2 cloves of garlic
- 1 inch piece of ginger
- 2 chillies (increase or decrease depending on preference)
- 1-2 tsp chilli powder
- 1 tsp turmeric powder
- 2 tsp fennel seeds
- vegetable oil (or coconut oil)
- 500g chicken thighs with bones removed, cut into small pieces
- 1 can coconut cream (400ml)
- vegetable oil (or coconut)
- 1 tsp mustard seeds
- 6 curry leaves (or bay leaves, just use fewer)
- 6 cardamom pods
- 2 cinnamon sticks
- 1 mango, peeled and cubed
- Salt
- If you’ve got a blender, then roughly chop the onions garlic, ginger and chillies and throw them in with all the other paste ingredients and whizz till you’ve got a, well, paste.
- If you haven’t got a blender then either go get one or finely chop everything and mix the paste ingredients together. This will give the paste a little more texture, which is no bad thing (it also saves cleaning the blender, which is a pain in the rear) .
- Mix a large splodge of coconut cream with a bit of the paste (keep most of it aside for later) and thoroughly cover the chicken pieces with it. Put in a non-metallic bowl and marinate for as long as possible – overnight if you can.
- Heat your oil in a pan then throw in the mustard seeds, curry/bay leaves and cardamom pods.
- When the mustard seeds start to pop, pour in the remaining spice paste and add the cinnamon sticks.
- Turn the heat down a bit and stir for a few minutes – until you start to see the oil and paste separate.
- Take the pan off the heat, pour in the coconut cream and mix it well.
- Return to the heat and slowly bring it back to a gentle boil then add the chicken and mango.
- Leave it on a low heat for about 10 minutes or so. (Put the lid on if it looks like your sauce is reducing too much.)
- Add salt to taste.
Source: Gora Gora Gora
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