Ingredients

  • 2 chicken breasts, diced
  • 2 tbsp vegetable oil
  • 40g butter
  • 2 brown onions, diced
  • 1 green pepper, diced
  • thumb sized piece ginger, grated
  • 2 cloves garlic, grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tbsp mango chutney
  • 300ml chicken stock
  • 100ml double cream
  • fresh coriander leaves, to garnish

4 30mins
Adapted from Chicken Korma Recipe, Tesco Real Food

Instructions

  1. Add a little oil to a frying pan, and fry the chicken on a high heat until browned and cooked, around 6 minutes, then take off the heat.
  2. Meanwhile in a larger frying pan, add the remaining oil and butter, then fry the onions on a low heat for 10 minutes until softened.
  3. Add the pepper, ginger, garlic and all the spices and fry for a further 3 minutes.
  4. Add the stock to the onions, stir in the mango chutney, and simmer for around 5 minutes until reduced.
  5. Add the cooked chicken, and the cream. Continue to simmer for another 5 minutes.
  6. Garnish with the coriander, and serve with basmati rice.

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