Chicken Al- Badami style mango curry

Ingredients for almond paste:

1/2 cup of almonds

2 garlic cloves

1thumb size of ginger

1tbsp of sweet chilli

6tbsp of water

Ingredients for mango puree:

2 mangoes diced

1 cup of double cream

Ingredients for curry:

2 knobs of butter

1/2tsp of black peppercorns

1tbsp of black cardamom powder

1 cinnamon stick

2 shallots

1 thumb size of ginger

2 cloves of garlic

2 bay leaves

2 cups of Alpro vanilla yoghurt

2tbsp of sweet chilli

1tbsp of tumeric

0.5tbsp of mild chilli pepper

0.5tsp of fenugreek

Method:

To begin with place a knob of butter in a saucepan and cook on a medium heat with the peppercorn, cardamom and cinnamon stick for 2 minutes.

After 2 minutes add the garlic, ginger and shallots and cook until the shallots are translucent.

Once the shallots are translucent add the chicken and cook for 5 minutes.

Whilst the chicken is cooking put all the almond paste ingredients in a blender and mix well.

Once the almond paste is made and the chicken has been cooking for 5 minutes add the yoghurt and almond paste.

Once the yoghurt and almond paste is added cook for 2 minutes before adding the turmeric, sweet chilli, chilli powder and fenugreek and simmer on a low heat for 10 minutes.

Whilst the curry is simmering mix the mango and cream in a blender and add after the 10 minutes.

Once all ingredients have been added simmer for a further 5 minutes before serving with rice.