Ingredients

The following ingredients have 6 Servings
  • 60ml (4 tbsp) vegetable oil
  • 2 onions, peeled and finely chopped
  • 4 garlic cloves, peeled and crushed
  • 2.5cm (1in) fresh ginger root, grated
  • 1 green chilli, washed and finely chopped
  • 1kg (2lbs) chicken breast, chopped
  • 15ml (1 tbsp) ground cumin
  • 15ml (1 tbsp) paprika
  • 15ml (1 tbsp) ground turmeric
  • 45ml (3 tbsp) mango chutney
  • 15ml (1 tbsp) mint sauce
  • 15ml (1 tbsp) sugar
  • 400ml (1 can) passata
  • 250ml (1 cup) chicken stock
  • 250ml (1 cup) double cream
  • 1 lemon, juiced
  • 1 lime, juiced

Instruction

  • Heat the oil in a large saucepan. 
  • Gently fry the onions for 8 minutes or until softened. 
  • Add garlic, ginger and chilli to the onions and fry for another 2 minutes. 
  • Turn up the heat and tip in the chicken pieces, stirring constantly, ensuring the cubes are browned on all sides. 
  • Lower the heat and add the cumin, paprika, turmeric, chutney, mint sauce and sugar. 
  • Give it a stir then add the passata and chicken stock. 
  • Let the curry simmer slowly for 15 minutes or until the chicken is cooked through.  
  • Stir in the cream, and let it bubble for another 3 minutes. 
  • Pour in the lemon and lime juice, stir and serve immediately with your favourite Indian accompaniments. Enjoy!