Chicken and mango curry fold-overs with jewelled rice

THIS fruity curry and rice recipe can be enjoyed in many ways. Serve it at table for supper in large bowls, or enjoy it wrapped in a roti for an easyto-eat, on-the-go meal. Have it your way! INGREDIENTS: Vegetable oil for frying 1 onion, peeled and sliced 2 garlic cloves, crushed 2cm ginger, grated 3 cardamom pods, bruised 2 tbs (30ml) curry powder 1 tsp (5ml) ground turmeric 500g skinless, boneless chicken thighs; chopped ½ can tomato purée 1 cup (250 ml) chicken stock 30g Padkos dried mango Salt and freshly ground pepper ½ can coconut milk Handful of fresh coriander; chopped

4 rotis or wraps

For the jewelled rice: ½ cup (125 ml) basmati rice ½ tsp (2.5 ml) turmeric Salt and pepper 3 tbs (45 ml) Padkos dried cranberries

3 tbs (45ml) Padkos raw almonds, chopped

METHOD: To make the curry 1. Heat a little oil in a heavybased pot and gently fry onions, garlic, ginger and cardamom until the onions are lightly golden and beginning to soften.

2. Add the curry powder and turmeric, and continue to fry until fragrant (about 30 secs).

3. Add the chicken thighs, season with salt and pepper, and fry for a couple of minutes or until lightly browned all over.

4. Pour in the tomato purée and chicken stock, and add in the dried mango.

5. Cover with a lid and simmer for 20-30 min. or until chicken is cooked.

6. Stir through the coconut milk and garnish with coriander.

To make the jewelled rice

1. Cook rice with the turmeric, according to packet instructions.

2. Season with salt and pepper, and add in the dried cranberries and chopped almonds.

To assemble

1. Heat the rotis or wraps in a dry pan over a low heat.

2. Spoon rice and curry into the centre, garnish with coriander, fold to close and serve immediately.