mango-chicken-curry

🥘 Ingredients

• dried chilis 5
• fresh chili 1
• cumin seeds 2 tsp
• corriander seeds 2 tsp
• mustard seed 1 tsp
• cinnamon stick ½ in
• green cardamom pods 4
• cloves 4
• turmeric ½ tsp
• garlic cloves 4
• ginger 1 in
• vinegar ¼ cup
• butter 20 g
• coconut oil 2 tbsp
• chicken thighs 1 kg
• salt
• pepper
• onions 3
• garlic cloves 4
• tomatoes 7
• ginger 1 tsp
• chicken stock 300 ml
• coconut milk 1 can
• brown sugar 1 tbsp
• mango 1
• heavy cream 4 tbsp
• lime 1 tbsp
• cilantro

1. 1

   Make curry paste; blend dried chilis , fresh chili , cumin seeds , corriander seeds , mustard seed , cinnamon stick , green cardamom pods , cloves , turmeric , garlic cloves , ginger , vinegar Heat butter and coconut oil in pan Add chicken thighs sear on both sides, season with salt and pepper , remove from pan Add sliced onions and minced garlic cloves cook until onions are translucent Add chopped tomatoes cook for 5 minutes Add curry paste ( timer } and ginger , cook for 5 minutes Add chicken stock and reduce by half Add coconut milk and brown sugar , do NOT boil Add back chicken thighs and simmer for 20 minutes Add mango and stir in heavy cream and juice of lime , simmer a few minutes Garnish with cilantro