Chicken Curry with Mango and Cream

Preparation Method: 
  1. Wash chicken under cold water. Pat fry with absorbent paper. Cut chicken into 3 cm wide strips.
  2. Heat ghee in a pan, add onion, chilli and ginger and cook until the onion is soft and golden.
  3. Cook the saffron strands in a dry pan over a low heat until dry and crisp, stirring constantly. Cool.
  4. Place strands in a bowl; crush with the back of a spoon. Add hot water to dissolve. Add the chicken strips, salt, pepper and cardamoms to onion mixture in a pan and stir to coat the chicken with spices.
  5. Add saffron to the pan with the cream. Simmer, uncovered, for 10 mins.
  6. Peel mangoes and slice flesh from the stone. Add to the pan and cook a further 4 mins.
  7. Until the mango is heated through and slightly softened.
  8. To make Mint and Yoghurt Raita :
  9. Mix ingredients together. Serve chilled.
  1. 750 gms. chicken breast fillets
  2. 2 tbsps. ghee or oil
  3. 2 large onions, finely sliced
  4. 2 red chillies
  5. seeded and sliced
  6. 1 tsp. grated ginger
  7. 1/4 tsp. saffron strands
  8. 1 tbsp. hot water
  9. 1/2 tsp. salt
  10. 1/4 tsp. ground white pepper
  11. 1/2 tsp. ground cardamoms
  12. 1/2 cup cream
  13. 2 ripe mangies or 1 x 425 gms. can mango
  14. sliced and drained.
  15. Mint and Yoghurt Raita
  16. 1 cup plain yoghurt
  17. 1/4 cup finely chopped fresh mint leaves
  18. 1 green chilli
  19. seeded and chopped
  20. 1 tsp. finely chopped ginger
  21. 1/2 tsp. salt.
Chef's Name: 
Rehana Khambaty