Mango Chicken Curry

Out of the Ord - Mangoes

I made this curry for Kununurra local Tracy Raymond's TEAR Curry Night Fundraiser, I really like it because it's spicy yet you don't loose the sweet mango-ey flavour.

This was my first foray into using free-hand spices instead of curry paste, so i if you want to use other spices or a change the quantities feel free - the internet machine will never judge you my fellow cooking friends.
If you find a combination that you reckon is delicious let me know - i'd be keen to improve my spice knowledge.

Ingredients:

• 3 x fresh mangoes, cheeked
• 1 x brown onion, sliced
• 1 x capsicum, sliced
• 2 x cloves garlic, crushed
• 2-3 chicken breasts, sliced
• 2 tbsp. fresh ginger, finely grated
• ½ tsp. ground cumin
• ½ tsp. turmeric
• ½ tsp. ground coriander
• ¼ tsp. cayenne pepper
• 1 x 440gr. coconut cream
• Garnishes: chilli and fresh coriander

 
Instructions:
For an oven baked curry

1. Pre-heat oven to 180 degrees Celsius.
2. Cheek mango flesh and using a stick blender, blend to a puree.
3. Fry onion, capsicum and garlic, until softened, add the chicken and fry to seal the meat.
4. Place everything into a ceramic baking dish with a lid.
5. Add ginger and spices to the mango puree, blend again, then stir in the coconut cream.
6. Pour the mango mixture on top of the chicken in the baking dish, and place lid on top.
7. Bake for 2 hours.
8. Serve with rice, chopped green chilli and coriander