Summary

Ingredients

• 600 g chicken, boned thihs
• 2 teaspoons turmeric
• 30 g hee
• 2 medium onion (s), one chopped and one quartered
• 2 mango (s)
• 6 tablespoon curry paste (Korma paste)
• 80 g iner, peeled and chopped
• 2 teaspoons cumin powder
• 1 tablespoon black cumin (nigella)
• 40 cl coconut milk
• 60 cl chicken stock
• Coriander greens, chopped
• salt

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Instructions

1. Cut the chicken into pieces and rub 1/2 teaspoon of turmeric and salt.
2. Heat the ghee in a pan and brown the meat. Take out of the pan and set aside.
3. Peel the mangoes. Dice the flesh of a mango and set aside. Mix the meat of the other mango with the Korma paste, the ginger and the quartered onion in the food processor to form a paste.
4. First, fry the chopped onion in the pan until soft, then add the paste and bring to the boil. Add the rest of the turmeric, cumin and nigella and after 3 minutes add the chicken, coconut milk and chicken stock. Cover the pan and let it simmer. After 20 minutes, cook for another 20 minutes without a lid.
5. Shred the chicken into pieces with 2 forks. Add the mango cubes and let them get hot. Sprinkle with coriander to serve.
6. Basmati rice or naan bread goes well with it.