Mango Chicken Curry

1. In a large bowl combine the yoghurt, Shemin’s Curry Paste and Shemin’s Garam Masala. Add the cubed chicken and mix well. Cover the bowl and refrigerate for 30 mins.
2. In a large pot, and the oil and sauté the onion until translucent. Add the tomatoes and cook until the tomatoes are soft and mushy – about 4 minutes.
3. Add the beans to the sauce and mix well, then add the chicken with the marinade. Cook for about 15 minutes or until the chicken is cooked through. Add the cubed mango and cook for a further 3-4 minutes.
4. Garnish with fresh coriander and serve with rice or Shemin’s Indian Breads.

Tips:

• If using Shemin’s Goan Curry Paste then leave out Shemin’s Garam Masala.
• If using tinned lentils, try out chickpeas, gungo beans or kidney beans.