- 6 tablespoon vegetable oil
- ¾ pint (425ml or 3
- 1 teaspoon salt
- ¼ teaspoon yellow food colouring
- 2 eggs
- ¼ pint (150ml or 1 cup) single cream
- 1½ teaspoon garam masala
- 1 teaspoon ground cummin
- 4 mango slices, tinned or fresh
- 1 tablespoon finely chopped green coriander
Heat the oil in a large green frying pan, add the curry sauce and bring to the boil on a high heat.
Now add the chicken, salt, and food colouring. Stir well and continue cooking on a high heat for about five minutes stirring regularly.
Now turn down the heat and simmer for a further five minutes, stirring occasionally.
Meanwhile whisk the eggs and combine with the cream. Spoon off any excess oil that will have risen to the surface, and stir in the egg and cream mixture.
Also stir in the garam masala and ground cummin. Continue cooking for a further 2-3 minutes stirring more or less continuously.
Serve garnished with mango slices and green coriander.
(Picture shows here not original)