2 mangoes (about 2 lb/1 kg total)
2 lb (1 kg) boneless skinless chicken thighs
2 tbsp (25 mL) vegetable oil
2 onions, chopped
3 cloves garlic, minced
2 tbsp (25 mL) minced gingerroot
2 tbsp (25 mL) mild Indian curry paste
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) cinnamon
1 can chick peas
1 tbsp (15 mL) all-purpose flour
1-1/2 cups (375 mL) chicken stock
1/2 cup (125 mL) Balkan-style plain yogurt
1/2 cup (125 mL) unsweetened coconut milk
1/4 cup (50 mL) tomato paste
1/2 cup (125 mL) shredded unsweetened coconut
1/4 cup (50 mL) thinly sliced green onions
1/4 cup (50 mL) toasted chopped cashews
In large deep skillet or Dutch oven, heat half of the oil over medium-high heat dust chicken with flour and chicbrown chicken, in batches. Transfer to plate.
Drain fat from pan; add remaining oil. Fry onions, garlic, ginger, curry paste, cumin, salt, pepper and cinnamon over medium heat, stirring occasionally, until onions are softened, about 7 minutes..
Add chicken stock, yogurt, coconut milk and tomato paste; bring to boil, whisking until smooth.
Return chicken and any juices to pan; cover and bake 350 degrees until juices run clear when chicken is pierced, about 45 minutes.
Add mangoes; simmer until slightly softened, about 10 minutes. Serve with bowls of coconut, green onions and cashews to sprinkle over top.
Whisk 3 tbsp flour with water and thicken broth let bake for an additional 15 minutes
Serve cashews and coconut and green onions to sprinkle on top