Sweet Chicken Curry

Sweet Chicken Curry

Ingredients

1.5kg Chicken thigh fillets (diced)

2 large cans of pineapple rings (diced)

3 large onions (quartered)

5 Cardamon pods

2 Cinnamon sticks

3 large red chillis chopped

12 cloves

1 bulb garlic - crushed

2 jars of mango chutney

2 tablespoons of vegetable oil

Grind together the Cardamon pods Cinnamon sticks and cloves in a pestle and mortar or blitz in a food processor.

Heat the oil in a large stock pot (12 litre) and add the spice mix from the pestle to the oil and stir for a minute to release the fragrant oils from the spices into the oil then add the chicken and stir to brown the chicken.

Add the onions and garlic and continue to stir until the onions begin to soften

Add the chillis and both cans of pineapple including the juice and stir in before adding the jars of mango chutney.

Cover and simmer on a medium heat for at least an hour – the longer slow cooked the better the flavour.

Serve with rice or Naan breads