Ingredients
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4 -6 boneless skinless chicken breasts
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1 teaspoon chili powder
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1 1/2 teaspoons garam masala
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1 teaspoon minced garlic
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3 tablespoons tomato puree
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2 tablespoons Greek yogurt
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2 tablespoons chopped fresh coriander
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2 tablespoons mango chutney
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1 teaspoon salt
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1/2 teaspoon sugar
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4 tablespoons oil
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2 green chilies, chopped
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2 tablespoons single cream
Instructions
- Blend together the tomato puree, yoghurt, garam masala, chili powder, garlic, mango chutney, salt and sugar.
- Heat oil and add tomato mixture-cook for approx 2 minutes-stirring occasionally.
- Add chopped chicken and a little cold water,and continue to cook until chicken is cooked through, stirring occasionally.
- Add chilies, coriander and cream, stir in well and cook for a few minutes more. If the sauce is a little thick just add water to achieve your preferred consistency.
- Serve with boiled rice and/or naan bread.
- N.B-This freezes well-sometimes I just make the sauce up and freeze little tubs of it.