Chicken and mango curry

Name: Chicken and mango curry
Yield: 6 servings
Cuisine: Bake
Ingredients: 2.00 kg chicken pieces; salt; freshly ground black pepper; 30.00 ml oil; 1.00 mango peeled, thickly sliced; 2.00 onion cut into rings; 15.00 ml curry powder medium; 2.00 ml ginger ground; 350.00 ml yoghurt plain or cream; stock chicken

6 servings

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Poultry

By Food24 November 03 2009

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Ingredients (10)

2.00 kg	chicken — pieces
	salt
	freshly ground black pepper
30.00 ml	oil
1.00	mango — peeled, thickly sliced
2.00	onion — cut into rings
15.00 ml	curry powder — medium
2.00 ml	ginger — ground
350.00 ml	yoghurt — plain or cream
	stock — chicken

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Method:

Preheat the oven to 180 ºC (350 ºF). Season chicken portions to taste with salt and pepper. Fry in heated cooking oil until lightly browned and transfer to a greased oven dish. Fry mango slices in oil until lightly browned and transfer to the oven dish. Sauté the onions until soft and add curry powder and ginger. Sauté for about one minute. Add yoghurt or cream and mix well. Pour the sauce over the chicken and bake for 30-40 minutes until heated through. (Add a little chicken stock if the dish becomes too dry).
Serves 6.