Cinnamon chicken curry

Based on 29 ratings

“I developed this recipe on a tv show focused on "comfort food." In our restaurant, it's one of the top dishes on the menu.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g chicken breast
mango
1 clove garlic
red chili pepper
20 g ginger
spring onion
2 tbsp ghee (divided)
3 tbsp cane sugar
limes (juice)
oranges (juice)
½ tbsp cinnamon
cardamom pod (crushed)
2 tbsp curry powder
1 tsp ground sweet paprika
1 tbsp sour cream
raspberries for serving
Metric
Imperial

Utensils

  • frying pan
  • cutting board
  • knife

Nutrition per serving

Cal
389
Protein
39 g
Fat
18 g
Carb
20 g
  • Step 1/2

    Peel and chop mango. Finely chop garlic, chili, ginger, and spring onion. Cut chicken into small chunks. Melt some ghee in a pan over medium heat. Add sugar and gently stir until caramelized, then deglaze with lime and orange juice. Leave to simmer for approx. 4 min., until reduced to a tangy sauce. Add cinnamon and set aside.
    • mango
    • 1 clove garlic
    • red chili pepper
    • 20 g ginger
    • spring onion
    • 600 g chicken breast
    • 1 tbsp ghee
    • 3 tbsp cane sugar
    • limes
    • oranges
    • ½ tbsp cinnamon
    • frying pan
    • cutting board
    • knife

    Peel and chop mango. Finely chop garlic, chili, ginger, and spring onion. Cut chicken into small chunks. Melt some ghee in a pan over medium heat. Add sugar and gently stir until caramelized, then deglaze with lime and orange juice. Leave to simmer for approx. 4 min., until reduced to a tangy sauce. Add cinnamon and set aside.

  • Step 2/2

    In another pan, heat remaining ghee over medium-high heat. Add chicken and fry for approx. 1 min., until slightly browned. Add mango, garlic, chili, leek, ginger, cardamom, curry powder, and paprika. Give it a quick stir. Add caramel sauce, then sour cream, and stir to combine. Transfer to a plate and garnish with raspberries. Enjoy!
    • 1 tbsp ghee
    • cardamom pod (crushed)
    • 2 tbsp curry powder
    • 1 tsp ground sweet paprika
    • 1 tbsp sour cream
    • raspberries for serving
    • frying pan

    In another pan, heat remaining ghee over medium-high heat. Add chicken and fry for approx. 1 min., until slightly browned. Add mango, garlic, chili, leek, ginger, cardamom, curry powder, and paprika. Give it a quick stir. Add caramel sauce, then sour cream, and stir to combine. Transfer to a plate and garnish with raspberries. Enjoy!