Ingredients: 3 tbsp Tomato purée 2 tbsp Greek Yoghurt 1.5 tsp Garam Masala 1 tsp Chilli powder 1 tsp Garlic pulp 2 tbsp Mango Chutney 1 tsp Salt .5 tsp Sugar (optional) 4 tbsp Corn Oil 1.5 lb (675g) Chicken, skinned, boned & cubed .25 pint (150 ml) Water 2 chopped, fresh, green Chillies 2 tbsp chopped fresh Coriander (Cilantro) 2 tbsp light (single) cream
Method: Blend together the Tomato purée, yoghurt, Garam Masala, Chilli powder, Garlic, Mango chutney, salt and sugar in a bowl. Heat the oil in a deep round bottomed frying pan (skillet) or a large Karahi. Reduce heat slightly and pour in the spice mixture. Bring to boil and simmer for two minutes. Add the Chicken and stir until coated. Thin the sauce with the water and cook through (5-7 minutes) Add the fresh Chillies, Coriander and Cream, cook for a further two minutes and serve wih plenty of Rice, or for authenticity, loads of Naan bread!