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Chicken tikka and mango chutney curry

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Ingredients

Adjust Servings:
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp ground fenugreek
2 baby shallots, roughly chopped
2 large garlic cloves, chopped
2cm piece fresh root ginger, peeled and chopped
1 tbsp hot tikka curry powder
4 tsp vegetable oil
1/2 x 400g can chopped tomatoes
150ml chicken stock
1 tbsp mango chutney
2 skinless chicken breasts, cut into large chunks
1 orange pepper, deseeded and cut into chunks
1/2 tsp garam masala
TO SERVE
Small handful of fresh coriander, finely chopped, to garnish

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Chicken tikka and mango chutney curry

A mild curry which is tamed with mango chutney to provide a fruity sweetness. Poaching the chicken breast in the curry sauce helps to keep it moist and stops it from overcooking and becoming rubbery. I've bulked the curry out with peppers but broccoli or sweet potato would work just as well.

Features:
  • Spicy
Cuisine:
  • 30 Mins
  • Serves 2
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Toast the cumin seeds, mustard seeds and coriander seeds in a dry frying pan for 1 minute or until fragrant and starting to pop.

  2. Tip the seeds into a blender with the fenugreek, shallots, garlic, ginger, curry powder and half the oil. Add a splash of water to get it moving, if needed, and blitz to a paste.

  3. Heat the remaining oil in the frying pan and add the curry paste. Cook for 5-10 minutes, stirring regularly, until deep golden in colour, adding a splash of water if it starts to catch too much.

  4. Stir in the chopped tomatoes, stock and mango chutney, then bring to the boil.

  5. Reduce the heat to a simmer and add the chicken and peppers. Continue to cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened.

  6. Remove from the heat, adjust the seasoning if necessary, and stir through the garam masala. Divide between bowls and scatter over the coriander. Serve with wholegrain basmati rice on the side.

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