Accompaniments for Chicken, mango and coconut curry

Method

1. For the Coriander Chutney

2. Peel and quarter the onion, then peel the garlic.

3. Chop the chillies, discarding the seeds if you’d like a milder chutney.

4. Wash and dry the coriander thoroughly if needed, then chop it roughly.

5. Toast the ground almonds in the pan every so often so they colour evenly, then leave to cool.

6. Put the onion, garlic, chillies,coriander and toasted almonds into a blender or food processor with the lime or lemon juice, oil, sugar, salt and pepper.

7. Process in short bursts soeverything combines but still keeps a little texture.

8. Turn into a bowl and leave at room temperature for at least an hour to let the flavours develop, then season to taste. It will keep in the fridge for up to a week.

9. For the Fresh Tomato Chutney

10. 3 medium fresh tomatoes

11. 1 red onion

12. 1 small red chilli

13. 2 tbsp chopped fresh coriander

14. 1 tbsp white wine vinegar

15. Salt and pepper

16. Roughly chop the tomatoes, then peel and finely chop the onion and deseed and finely chop the chilli.

17. Mix all the ingredients together, stirring well.

18. Cover and leave for at least an hour before serving.

19. For the Raita

20. Finely chop or grate the cucumber, pop in a colander with a large pinch of salt and leave it for 10-15 minutes. Then press out as much liquid as possible.

21. Next peel and finely chop the garlic, I grate it on a microplane. Beat the yogurt, then mix in the cucumber and garlic.

22. Add the mint and season a few grinds of black pepper, taste to check if you need to add additional salt.

23. For a “hot” raita, finely chop the chilli, including the seeds for extra heat if you like, and stir it into the raita.

24. Cover and leave to stand for 30minutes to let the flavours develop.