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Ingredients
0 servings
3 Tbspghee
or rapeseed oil or seasoned oil
2 Tbspgarlic and ginger paste
½ tspground turmeric
500mlbase curry sauce
heated
800gstewed chicken
pre-cooked, plus 1/25ml of its cooking stock, or more base curry sauce
3 Tbspmango chutney
smooth
2 Tbspmint sauce
3 Tbsptomato ketchup
1 cupground cumin
zooml cream
1juice of lemons
to taste
Bright red food colouring powder
optional
2 tspgaram masala
3 Tbspcoriander
very finely chopped, cilantro
salt
single cream
Instructions
Step 1
Heat the ghee or oil in a large pan over a medium-high heat.
Step 2
When the oil is visibly hot, add the garlic and ginger paste; it will sizzle as it releases its moisture into the hot oil.
Step 3
Add the turmeric and fry for about 40 seconds, stirring continuously, then pour in 250ml (1 cup) of the base curry sauce.
Step 4
Let this come to a rapid simmer and scrape any caramelized sauce from the sides of the pan into the sauce.
Step 5
Add the rest of the base sauce with the pre-cooked chicken and the stock.
Step 6
Let this cook for about 5 minutes, only stirring if the sauce is obviously catching on the pan, and stirring in any caramelized sauce from the side of the pan.
Step 7
Stir in the mango chutney, mint sauce and ketchup followed by the cumin.
Step 8
Pour in the cream and simmer until good and hot.
Step 9
Season with salt and squeeze in the lemon juice to taste.
Step 10
Add red food colouring powder if you want and sprinkle with the garam masala and chopped coriander (cilantro) to serve.
Notes
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