RECIPES FAR AND WIDE

does any1 know how i can include mango chutney in indian curries?

I had chicken curry which tasted sweet and i found out it had mango chutney in it. does anyone have any recipes cos i would like to make it at home. i’m not confident cos indian recipes are so complicated it could turn out very wrong. i’m a hopeless cook

mango chutney is a side dish, not something you put into the curry. Below is a curry recipe given to me by my mum. It is easy to make but does require lots of spices.

ROGAN JOSH
2 teaspoons minced Ginger
4 teaspoons minced Garlic
3 tablespoons Olive Oil
10 whole Cardamom Pods
2 Bay Leaves
6 Whole Cloves
10 Whole Peppercorns
1” Stick of Cinnamon
2 large Onions finely chopped
1 teaspoon Ground Coriander Seeds
2 teaspoons Ground cumin Seeds
4 teaspoons Paprika
¼ – 1 teaspoon Cayenne Pepper
1 teaspoon Salt
1 small tub Plain Yoghurt
¼ teaspoon Garam Masala
1 Tin Chopped Tomato
½ Block Creamed Coconut

2lbs Lamb/Beef or 6 Chicken Thighs

Fry Onions in the oil until they turn a medium brown colour. Add the Ginger, Garlic and all the spices and fry for a couple of minutes taking care not to burn them. Add yoghurt, tomato and creamed coconut. Cook for 5 minutes, making sure all the coconut has dissolved. Add the meat. Cover and cook on a low heat until the meat is tender approx. 2 hours. Every 10 minutes or so, give the meat a good stir.

If using beef or Lamb it may be necessary to add a little water. Chicken will not need this as it has a high water content.

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