Directions
- 1Grate onions on a coarse grater.
- 2Grate garlic on a finer side of the grater.
- 3Peel and grate ginger.
- 4Heat oil in a pan and fry the onion, garlic, ginger and chilies on medium heat.
- 5Add curry paste and stir.
- 6Add mango chutney and stir.
- 7Add canned tomatoes and mash them with a spoon.
- 8Add coconut milk and stir.
- 9Add chickpeas and stir.
- 10Season with salt.
- 11In a separate pan, sear the chicken fillets.
- 12Cut the chicken into smaller pieces.
- 13Add the chicken to the curry sauce and stir.
- 14Prepare a simple salad with lettuce and lemon juice.
- 15Serve curry over rice, topped with salad and poppadoms.
Ingredients
- 2 onions
- 2 cloves garlic
- 1 piece ginger
- 2 chilies
- 2 tablespoons oil
- 1 tablespoon curry paste
- 1 tablespoon mango chutney
- 1 can chickpeas
- 1 can tomatoes
- 1 can coconut milk
- 2 chicken fillets
- 1 builder's mug rice
- 2 builder's mugs water
- 1 pinch salt
- 2 lettuce
- 1 tablespoon lemon juice
- 3 poppadoms
Equipment
graterknifepanwooden spoontongs
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