Ingredients 4 chicken thighs
1 tbsp butter
½ tbsp oil
½ large onion, sliced
½ tbsp plain flour
½ tbsp hot curry powder (or to taste)
½ tsp ground coriander
½ tsp ginger (I used from a jar)
½ juice of a lemon, plus zest
¾ cup chicken stock (home made if possible)
½ ripe mango
100 g pineapple pieces, drained (reserving juice)
Hard boiled egg to garnish
Put the rice on to boil while you make the curry. I turn it off a bit early and leave it in the hot water till I am ready to serve it.
Season the chicken thighs with some salt and pepper to taste, and heat the butter and oil.
Cook the chicken until it is browned and partly cooked.
Remove chicken from the pan.
Cook the onion in the same oil until ightly browned and stir in the curry powder, flour, coriander and ginger. Cook stirring continuously for about 3 minutes.
Add the lemon juice, rind, and stock, and bring to the boil.
Put the chicken back in, cover the pan and cook for about 25 minutes or until the chicken is done.
Much of the sauce is evaporated, so I had to add more pineapple juice
Meanwhile, peel and chop the mango and when the chicken is done, add it to this pot.
Add the drained pineapple and some of the juice if the sauce is too thick. I had to add quite a bit of this as the chicken started to stick. Cook gently for about 3 - 5 minutes.
Taste to see if it needs more salt or pepper and serve on top of the boiled rice.