Chicken chasni

    35 min

    This is a favourite in Glasgow and it rocks. More of a Chinese style dish as it's sweet. I made it for my wife and she really liked it, and I mean really liked it.


    47 people made this

    Serves: 2 

    • 2 medium onions, quartered
    • 5 cloves garlic
    • 1 (5cm) piece fresh ginger, peeled and coarsely chopped
    • 20ml water
    • 2 tablespoons vegetable oil
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon hot chilli powder
    • 1/2 teaspoon ground turmeric
    • 2 skinless chicken breast fillets, poached
    • 1/2 teaspoon tomato puree
    • 100g mango chutney
    • 100g tomato ketchup
    • chopped fresh mint leaves (optional)
    • 1 teaspoon lemon juice (optional)
    • a splash single cream (optional)

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a food processor, combine the onion, garlic and ginger together with the water and pulse until a smooth paste forms.
    2. In a wok over a high heat, heat the oil until it begins to smoke. Add the onion paste and cook and stir for 5 to 7 minutes until translucent. Add the coriander, chilli and turmeric and cook for a further minute.
    3. Chop the poached chicken into bite-sized pieces and add to the wok. Toss in the paste until well coated then add the tomato puree, chutney and ketchup and cook for a further 2 minutes. Gradually stir in enough water until a desired consistency is achieved, about 200ml. Add the optional ingredients at this time and stir for a further few minutes until simmering.
    4. Voila done! Now serve with chips or rice and enjoy.


    If you like it hotter add more chilli powder to desired heat.

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    Reviews in English (1)


    This was too sweet to our tastes and it's possible I mucked up the chicken. Never poached chicken before and it came out really tough in the curry.  -  02 Jan 2018

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