This quick and easy curry uses simple storecupboard ingredients to make a satisfying meal.
63 people made this
3 tablespoons Greek yoghurt
2 tablespoons tomato puree
2 tablespoons mango chutney
1 clove garlic, crushed
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
3 skinless chicken breast fillets, diced
1 de-seeded green chilies, thinly sliced (optional)
2 tablespoons single cream
2 tablespoons finely chopped fresh coriander
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Method Prep:15min › Cook:15min › Ready in:30min
In a small bowl, mix together the yoghurt, tomato puree, chutney, garlic, garam masala, chilli powder, sugar and salt to form a paste.
Heat the oil in a wok over high heat. Once the oil is smoking, pour the yoghurt mixture into the wok and stir well. Once the sauce is boiling, add the chicken and stir to coat.
Pour the water into the bowl where you mixed the sauce, and stir to pick up all that's left in the bowl. Add the water mixture to the wok and bring the whole lot to the boil. Add the chillies, if using, and the cream. Stir and bring to the boil again and let it bubble for 5 minutes until chicken is cooked. Adjust seasoning at this point, adding more chutney or chillies if desired.
Sprinkle the coriander on top and serve with basmati rice and naan bread.