For The Curry

• 1kg chicken thighs or legs, skin on
• 1 lg red onion cut into quarters
• 250g baby new potatoes – peeled and cut lengthwise
• 5 cherry tomatoes
• 1 green capsicum pepper, stalk removed and thickly sliced lengthwise
• 1 lime quartered
• 100ml Thatchers Haze Cider

For The Marinade

• 75ml natural yoghurt
• 1 tsp sea salt
• 100g mango chutney
• Juice of 1 lime
• 5 tbsp rapeseed oil
• 80g melted unsalted butter
• 1 bulb garlic peeled and finely chopped
• 140g ginger peeled and finely chopped
• 2-4 finger chillies, stalks removed and finely chopped
• 35g fresh coriander leaf, washed and chopped
• 4 green cardamom pods
• 1tsp turmeric
• ½ – ¾ tsp chilli powder
• ¼ tsp freshly ground black pepper
• 2 tsp whole cumin seeds
• 2 tspn freshly ground coriander seeds
• 1 tspn garam masala

This Sweet and Spicy Mango Chicken Curry would be ideal for a family gathering or enjoyed with a group of friends – serve it on a large dish in the centre of the table with the accompaniments alongside.

The creamy yogurt, coriander citrus, cumin bitterness from the aromatic spicing works perfectly with the vegetables and meat. The green pepper, onions, potato and burst of soft cherry tomato adds additional colour and sweetness to the meal.

BINI LUDLOW