Indian Style Mango Chicken Curry
Ingredients
- 1 large brown onion (roughly chopped)
- 3 cloves garlic (crushed)
- 1 tsp fresh ginger (peeled, grated)
- 1 tsp Indian Biryani Meals Inspiration Spice Blend
- 750 g diced Chicken (breast or trimmed thigh)
- 1 1/2 cups Mango puree
- 1/2 cup chicken stock
- 140 g yoghurt tub lactose free plain
- 2 Tbs chopped fresh coriander (chopped)
Instructions
- heat the Ghee in the Pressure cooker until melted
- add the diced onion, fry until just browned, add garlic & ginger. cook for 1 min
- stir in the Indian Biryani spice blend and cook until just fragrant
- add the diced chicken cook until just getting colour about 2-3 mins
- stir in the mango puree and chicken stock.
- Close lid on pressure cooker and bring to pressure (setting 2). cook at pressure for 8 mins
- use quick release method to open the pressure cooker and stir in the yoghurt.
- serve on a bed of steamed rice, with a sprinkle of chopped fresh coriander (optional)
Notes
for a thicker sauce make a thin paste of 1 1/2 Tbs arrowroot (tapioca flour) and water and stir through curry before serving.