Mango curry is made up of onions and mangoes slow cooked into a delectable gravy with Indian spices.

The smaller you chop the onions, the better the sauce.  You can use a food processor for this part but I like to chop them up by hand because this is after all, a labour of love.

Take a skillet and add:

2 tbsp coconut oil

and cook on medium heat. Add the following:

1 tbsp brown sugar

1/2 tsp salt

1/2 tsp cumin seeds

1/2 tsp mustard seeds

and stir until sugar becomes caramelised (about 2 minutes)

Next add:

5 medium size mangoes, finely chopped

10 medium onions, very finely chopped

4-6 cloves of garlic, crushed and finely chopped

10 to 20 bird peppers finely chopped (optional)

and saute until caramelised:

Then add:

2 tbsp of curry powder (your choice..there are so many different types out there)

and place a fitted lid over skillet.  Simmer for 5 minutes

Next, take:

5lb of chicken, cut into pieces

and brown in a hot skillet.

Then place all ingredients and slowly cook on low heat for 2 hours.

After 1 hour of slow cooking, add the following spices:

1/2 tsp tumeric powder

1/2 tsp cinnamon powder

1/2 tsp cumin powder

1/2 tsp clove powder

Continue slow cooking for another hour until the meat falls off the bone.  Occasionally mix the curry so that it is cooked uniformly.  When the curry looks like it is boiling too much, carefully remove the lid for about half an hour to cool it down.  The trick is not to over cook it because you will lose the tenderness of the meat and the fineness of the spices.

Ready to eat in immediately but better after 24 hours for all the flavours to mature.

Serve with any carbohydrate that you desire.  We had ours with home-made miso bread.

Serves about 8 portions.