Extra Hot Chicken and Potato Curry with Mangoes
Author: Tim
Recipe type: Main Courses
Prep time:
Cook time:
Total time:
Serves: 2
For those who like their curries on the hot side of hot but here with the delicate and subtle flavours of sweet mangoes. Served here with tender chicken pieces and potatoes.
Ingredients
- 2 chicken breasts, cut into 1 inch cubes
- 4 medium potatoes, peeled and cut into roughly 1 inch pieces
- 1 large white onion, sliced quite thickly
- 4 cloves of garlic, crushed
- 1 440g tin of chopped tomatoes
- 2 Chicken stock cubes
- 4tbs East Coast Chilli Company Extra Hot Naga and Habanero sauce (Reason)
- 4tbs East Coast Chilli Company Mango Chilli sauce (Passion)
- 100mls water
- 1tsp ground turmeric
Instructions
- Put the potatoes on to boil. Boil for about 10 minutes total but keep them a little under-done.
- Drain. The potatoes can be boiling whilst you’re preparing the rest of the dish but remember not to overcook them.
- In the meantime, heat a wok or heavy-based saucepan over a medium heat and add the sliced onions. We’re not softening them in oil here first because we want to retain some of that crispness to them.
- Mix the stock cubes with the water and after a couple of minutes add this to the pan with the garlic, chopped tomatoes and ground turmeric.
- Allow to build to a slow simmer, then add the chicken and the East Coast Chilli Company Mango Chilli sauce. Stir well. We’re not frying or grilling the chicken first because we want it as tender as possible for this recipe. Keep it at a slow simmer.
- After 10 minutes, add the East Coast Chilli Company Extra Hot Naga and Habanero sauce (Reason) and stir well.
- When the chicken is cooked through, add the potatoes to the wok or pan to finish cooking. This should only take a couple of minutes.
- Taste and add more Extra Hot Naga and Habanero sauce if required.
- Serve in bowls.