Chicken & Mango Curry Ingredients (serves 2) 2 free-range chicken breasts For the marinade: 1 lemon 1 tsp honey

1 tsp whiskey For the sauce: esh of 1/2 a mango 2-inch root ginger 1/2 onion 2 garlic gloves 1 small chilli 2 tsp muscovado sugar Powder mix: 1 tsp cumin seed 1 garlic glove, nely chopped 1 tsp ground coriander 1/2 tsp cayenne pepper 1 tsp turmeric 1 tsp ground ginger pinch of salt 2 tbsp olive oil 100ml double cream

Method 1. 2. remove the skin from the chicken breasts and dice mix the juice of 1 lemon with a teaspoon of honey and a teaspoon of whiskey. Add the chicken pieces and marinate for at least a couple of hours (preferably overnight) in the fridge. Start by mixing the cumin seed, chopped garlic clove, ground coriander, cayenne, turmeric, ground ginger and salt in a bowl and leave to one side. Next, the sauce! Place the esh of 1/2 a mango, the root ginger, 1/2 onion, 2 garlic cloves, small chilli and muscovado sugar in a food processor. Blend for a minute or so until smooth. heat 1 tbsp oil in a pan and brown the chicken pieces for 3-4 mins. Remove from the pan and set aside (you can pour away the juices). Meanwhile, heat 1 tbsp oil in a separate pan and gently fry the onions (stirring occasionally) until nice and soft. Throw in your powder mixture and fry for 2 minutes over a medium heat. Then add the chicken pieces and cook for a further minute, mixing to coat the chicken in the spice mix. Next, add the mango / ginger / chilli mix from your food processor. Bring to the boil, then simmer (covered) on a low heat for 8 minutes, stirring now and again. Finally, stir in 100ml double cream. Leave it to sit for a couple of minutes whilst you chop a generous handful of coriander leaves to garnish!

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