About this recipe:I know this is far from authentic but it certainly is easy and tastes delicious. Serve with boiled rice.
2 tablespoons of olive oil
4 large chicken breast fillets, cubed
1.5 litres of chicken stock
2 large onions, finely chopped
Madras curry powder, according to taste
2 teaspoons of plain flour
1 tablespoon of mango chutney
1 teaspoon tomato puree
150ml double cream or yogurt
Salt and pepper, to taste
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Method Prep:20min › Cook:20min › Ready in:40min
Heat olive oil in a pan over medium heat. Cook sliced chicken breast for 8 -10 minutes, or until browned and cooked through. Remove from pan and set aside.
Add chopped onions and cook to soften. Add a tablespoon of madras curry powder and stir well. Sprinkle over two teaspoons of plain flour. Add chicken stock and stir until thickened. Add one tablespoon of mango chutney and one teaspoon tomato puree and stir well. Stir in double cream or yoghurt and blend in. Season with salt to taste.