1 (5cm) piece fresh ginger, peeled and coarsely chopped
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)
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Method Prep:15min › Cook:20min › Ready in:35min
In a food processor, combine the onion, garlic and ginger together with the water and pulse until a smooth paste forms.
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.
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.
Voila done! Now serve with chips or rice and enjoy.
If you like it hotter add more chilli powder to desired heat.