Ingredients:

• 750 g – Chicken breast fillets
• 2 tbsp – Ghee or oil
• 2 – large onions, finely sliced
• 2 – red chillies, seeded and sliced
• 1 tsp – grated Ginger
• 1/4 tsp – Saffron strands
• 1 tsp – hot water
• 1/4 tsp – ground white pepper
• 1/2 tsp – ground Cardamoms
• 1/2 cup – Cream
• 2 – ripe mangoes, sliced and drained
• 1/2 tsp – salt
• For Mint and Yoghurt raita:
• 1 cup – plain Yoghurt
• 1/4 cup – finely chopped fresh Mint leaves
• 1 – green chilli, seeded and chopped
• 1 tsp – finely chopped Ginger
• 1/2 tsp – salt

Method:

1. Wash chicken under cold water.
2. Pat dry with absorbent paper.
3. Cut chicken into 3 cm wide strips.
4. Heat ghee in a pan, add onions, chilli and ginger and cook until the onions are soft and golden.
5. Cook the saffron strands in a dry pan over low heat until dry and crisp, stirring constantly. Then cool.
6. Place strands in a bowl; crush with the back of a spoon.
7. Add hot water to dissolve.
8. Add the chicken strips, salt, pepper and cardamom to onion mixture in the pan and stir to coat chicken with spices.
9. Add saffron to the pan with the cream.
10. Simmer, uncovered, for 10 minutes.
11. Add the sliced mango to the pan and cook for a further 4 minutes until the mango is heated through and slightly softened.
12. To make mint and yoghurt raita:
13. Mix ingredients together. Serve chilled.