Ingredients
4 tbsp clarified butter or oil
4 chicken thighs, cut in half through
the bone
4 onions, sliced
2 garlic cloves, crushed Thumb-size
piece fresh ginger, peeled and grated
1 tsp curcuma (turmeric) 1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 cup/ 250 ml chicken broth (stock) 1
cup/ 250 ml coconut milk
1 cup / 200 g mango chutney Juice of 1
lemon
Salt and pepper
1 red chili pepper, deseeded and finely
sliced
Method
Prep
and cook time: 50 min
- Heat the butter in a wide pan and cook the chicken pieces until lightly browned all over. Remove from the pan and set aside.
- Gently fry the onions until soft but not brown then add the garlic, ginger, curcuma (turmeric), paprika, cumin and coriander. Fry for 2 minutes, stirring all the time.
- Return the chicken to the pan, stir to coat in the spices then pour in the chicken broth (stock) and coconut milk. Simmer gently for 20 minutes then add the mango chutney and lemon juice and season with salt and pepper.
- Let simmer for another 15 minutes or until the chicken is cooked through. Serve with the sliced chili scattered over.