A delightful chicken curry recipe with a hint of sweetness from mango sauce, perfect for a comforting meal.
Heat a drizzle of oil in a skillet over medium heat and cook the chicken until browned on both sides.
Ensure the skillet is hot before adding the chicken to get a nice sear.
Remove the chicken and set aside. In the same skillet, sauté the onion, garlic, and ginger until fragrant.
Stir frequently to prevent the garlic from burning.
Add the curry paste and stir well to coat the aromatics.
Cook the paste for a minute to enhance its flavor.
Stir in the chopped tomatoes, salt, and pepper, and let the mixture simmer for a few minutes.
Crush the tomatoes slightly to release their juices.
Return the chicken to the skillet, cover, and cook until the chicken is fully cooked.
Ensure the chicken is cooked through by checking its internal temperature.
Stir in the heavy cream and mango chutney, mixing until the sauce is smooth.
Adjust the amount of chutney to balance the sweetness.
Serve the curry over rice and garnish with fresh cilantro.
Chop the cilantro just before serving for maximum freshness.
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