Pub Style Chicken Curry (The way the English do it – adapted from Candace Sampson)

• 2 Large bone in Chicken Breasts
• Salt and Pepper
• Olive oil and a dollop of butter
• 1 medium onion chopped
• 3 Carrots – Quartered and diced
• 4 Cloves of garlic – minced
• 2″ piece of Ginger – minced
• 1 tsp red pepper flakes – or to taste
• 1 Tbsp tomato paste
• 1 1/2 Tbsp mild yellow curry powder
• 2 Tbsp flour
• 1/2 Tsp Tumeric
• 1/2 Tsp Cumin
• 2 C Chicken Stock
• 1 C Heavy whipping Cream
• 1 Tbsp Sweet Mango Chutney

Instructions:

1. Heat oven to 425 degrees.  Salt and pepper the chicken breasts and cook for 1/2 hour.  They won’t be completely cooked through. Shred once the chicken has cooled.
2. Heat olive olive oil and butter in a sauce pan.  Add the onions, carrots, garlic, red pepper flakes and ginger.  Season with salt and pepper, Saute for about 5 min.
3. Stir in tomato paste.
4. Add curry powder, flour, Tumeric and Cumin and stir to coat the vegetables
5. Add the chicken and stir
6. Add the chicken stock and bring to a boil.  Add in cream and once it returns to the boil turn it down to a low simmer for about 1/2 hour.  Stir occasionally.
7. Stir in Chutney just before serving.  I typically add a couple of tablespoons but you can also have on the side.
8. Taste and add salt if needed.
9. Serve over Basmati rice and if you’re lucky to have some Naan bread it’s great for dipping.
10. And if you’re really lucky and you have a curry tree, fry up some leaves until crispy and sprinkle over the top.  So delicious!