Curry in a Hurry!

Feel like a curry that the whole family can enjoy and one that won't take all afternoon to cook?

Here is the answer... an oven baked curry with mango to sweeten it up so that kids will be asking for seconds.

Baked Curried Chicken and Mango

Serves 6

• 30g ghee or 1 1/2 tbs olive oil
• 1 onion, chopped
• 2 tbs Indian curry paste
• 1 large mango, flesh sliced
• 1 tsp chicken stock powder
• 2 ripe tomatoes, chopped
• 1 cup thickened cream
• 6 chicken thigh fillets or cutlets (with bone), skin removed
• 1/2 cup coriander leaves, chopped
• 1 tbs slivered almonds, toasted
• couscous or rice to serve

Preheat the oven to 200oC. Heat ghee or oil in a pan. Add onion and cook over medium high heat for 4-5 minutes, stirring, until browned. Add curry, mango, stock powder, tomato and cream. Season, then bring to the boil.

Place the chicken in a greased baking dish. Pour the mango mixture over the chicken, cover and bake for 30 minutes. Uncover and cook for a further 20 minutes or until chicken is cooked through.

Garnish with coriander and slivered almonds and serve with cous cous or rice.

TIPS:

• ghee is clarified butter, used in Indian cooking and is available from supermarkets.
• If mangoes are out of season, use canned mango cheeks.
• I have used a can of chopped tomatoes before instead of fresh tomatoes.
• Use whatever Indian curry paste you prefer , depending on how spicy you want your curry to be.

This recipe was from Curry Magic - they sell spice mixes from their website. Check it out! currymagic.com.au