Step 1

In your blender or food processor, add the all the paste ingredients except the yogurt.

Step 2

Blend ingredients into a paste then add the yogurt and mix well.

Step 3

Marinate the chicken in half of the paste and refrigerate for 2 hours.

Step 4

Place a large saucepan over high heat and add the oil, cardamom pods and cinnamon sticks. Saute until fragrant

Step 5

Add the remaining curry paste and cook out until fragrant, 5-10 minutes.

Step 6

Add the coriander, garam masala, onion and garlic and saute for 5 minutes.

Step 7

Gently pour in the tomato puree and coconut cream, stir well.

Step 8

Bring to the boil before adding the marinated chicken and the mango.

Step 9

Drop the heat to a simmer. Simmer the curry uncovered for 15-20 minutes, until the sauce has thickened and the chicken is cooked through.

Step 10

Serve with a side of basmati rice.