8oz/225g Vegetables of your choice-( Mixed peppers, Mushrooms, Carrots, Potatoes)
2 tablespoons of chopped coriander ( optional)
Preheat a medium saucepan and add to it a little oil.
Add in the sliced chicken and cook for a couple of minutes until it is sealed all over. At this stage season lightly with a little salt and pepper. Next add in the sliced onions, diced garlic and chilli, (and mixed vegetables if you are using them) and allow them to cook quite gently until they are softened and glazed with the meat juices. This stage should take about 4-5 minutes.
Next add in the tomato puree and allow this to coat the meat.
Next add in the curry powder together with the flour, turmeric, cumin , ginger & chilli powder and allow them to coat all of the contents of the pot and to dry up any juices.
The chicken stock can go in now and allow this mixture to come to the boil at which stage you can add in Avonmore Cooking Cream and again allow it to re-boil.
Reduce the heat & allow the curry to cook gently for 30 minutes.
Taste and season as is required, adding the mango chutney at this stage. Sprinkle with chopped coriander & Serve the curry steaming hot with some freshly boiled basmati rice and some naan bread (optional)