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Make a paste of the Curry
Powder, Turmeric and Chilli Powder with a little Water.
Fry the Onions until Translucent in Vegetable Oil.
Add the Garlic, Ginger, Pepper and Chilli and stir on a
medium heat for 5 minutes.
Add the Curry and Chilli powder paste and stir in for 1
minute.
Add the Chicken pieces and seal well on all sides.
Add the Cream, Coconut, Mango Chutney and Milk and simmer
for 20 minutes or until the chicken is cooked stirring constantly. If
needed add a little water to prevent the curry becoming too thick or
dry.
Garnish with a few Coriander Leaves.
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