Chicken Curry with Boiled Rice

This curry is packed with flavour and is a great dish to start cooking with spices you can add more heat if you prefer hot curries.

Ingredients serve 8

3 tbls oil

4 chicken breasts cut into chunks (1400g)

2 brown onions, finely chopped (300g)

1 tbls minced ginger

2 tsp minced garlic

1 deseeded and finely chopped red chilli

½ tsp ground cardamom

¼ tsp ground cloves

2 tbls mild curry powder

1 tbls turmeric

1 tsp ground cumin

2 tsp salt

1 tablespoon plain flour

1000 ml chicken stock

2 tablespoons mango chutney

300 ml cream

Method

Place oil in a pot over medium heat. Cook the chicken in batches and put aside. Add onions to the pot lower the heat and cook for approx. 5 minutes until soft. Add ginger, garlic and chili and fry for 1 minute. Add cardamom, cloves, curry powder, turmeric, cumin and salt and cook while stirring for 2 minutes. Add flour and chicken stock while stirring. Bring to the boil and add mango chutney. Return the chicken to the pot and bring to the boil. Simmer covered for approx. 40 minutes. Add the cream and combine evenly. Serve with boiled rice and chopped coriander leaves.

Note: Coriander leaves can be substituted with chopped parsley.