Mango Chutney Chicken Curry

Ingredients

• 1 kg chicken breast, boneless, cubed
• 200 g fresh mushrooms
• butter
• olive oil
• black pepper, to taste
• salt, to taste
• 2 onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp mango chutney
• 1.5 tbsp curry powder
• 1 tsp cayenne powder
• 1 can coconut milk
• 1 cup cooking cream
• jasmin rice, for serving (optional)

Steps

1. 1In a large pan, heat a mixture of butter and olive oil over medium-high heat.
2. 2Add the finely chopped onions and minced garlic to the pan. Sauté until the onions are translucent.
3. 3Add the cubed chicken breast to the pan. Cook until the chicken is browned on all sides.
4. 4Stir in the tomato paste, mango chutney, curry powder, and cayenne powder, mixing well to combine.
5. 5Add the fresh mushrooms to the pan and cook for a few additional minutes.
6. 6Pour in the coconut milk, stirring to deglaze the pan.
7. 7Reduce the heat to a simmer and add the cooking cream.
8. 8Season with salt and black pepper to taste.
9. 9Allow the curry to simmer for about 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
10. 10Serve the curry hot over a bed of cooked jasmin rice.