Chicken Curry with Mango Salsa

Serves 4-6
Time 1 hour


80g ghee
4 shallots, finely chopped
4 garlic cloves, finely chopped
½ red onion, chopped
10 curry leaves
1 bay leaf
1 long green chilli, chopped
1 long red chilli, chopped
5 cloves (optional)
5 cardamom pods
2 tsp ground cumin
2 tsp ground paprika
1 tsp ground ginger
1 tsp ground turmeric
2 tsp curry powder
750ml chicken stock
Salt & pepper
4 x chicken thighs, cut into strips
2 cups cauliflower
270ml coconut cream

Salsa ingredients
1 mango, peeled and coarsely chopped
½ red onion, diced
2 limes, juiced
1 bunch of garlic chives
½ long red chilli, diced
1 long green chilli, diced
1 tsp salt, or to taste
1 tsp sesame seeds
1 tbsp extra virgin olive oil


Add the ghee into a hot pan. Then add the ginger, garlic, onion, chillies and stir. 

Place the curry powder, cumin, turmeric, bay leaf, curry leaves, cinnamon quill, paprika, cardamom pods, fenugreek, salt, pepper in a pan, and stir.

Coat the chicken with curry powder, salt and pepper. 

Add the chicken, chicken stock and cauliflower, cover the pan and simmer for 20-30 mins.  

Stir in the coconut cream just before serving.

Mix all the salsa ingredients together in a bowl and serve with the curry.