Chutney chicken

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PREP TIME

15 min

Makes

4 servings

* PLUS Cooking time: 40 minutes

Ingredients

  • 1 tbsp vegetable oil
  • 4 skinless, boneless chicken breasts , cut into strips
  • 1 medium onion
  • 796-mL can tomatoes
  • 2 tbsp mild curry paste , or 1 tbsp hot curry paste
  • 1/2 tsp salt
  • 4 potatoes , peeled and cut into 1/2-in. pieces, about 500 g
  • 2 tbsp mango chutney
  • 1/2 cup frozen peas , optional
  • 1/4 cup chopped fresh cilantro , optional
  • 1/4 cup sour cream , optional

Instructions

  • Heat oil in a deep frying pan or large wide saucepan set over medium-high heat. Add chicken and stir often until lightly browned, from 5 to 7 minutes. Chop onion and add. Stir constantly for 2 minutes. Stir in tomatoes, including juice, breaking them up with back of a spoon, curry paste and salt. Stir in potatoes.
  • Cover and simmer gently, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in chutney, peas and coriander, if using. Cook just until peas are heated through, about 2 minutes. Taste, then stir in sour cream for a more mellow and richer flavour. You may also want to add a little more salt.

Nutrition (per serving)

  • Calories
  • 354,
  • Protein
  • 34.2 g,
  • Carbohydrates
  • 33.3 g,
  • Fat
  • 9.7 g,
  • Fibre
  • 3.9 g,
  • Sodium
  • 865 mg.

If you’ve felt timid about trying Indian flavours at home, this recipe offers a great way to start. Mild and approachable, even kids will love the sour cream version of this easy delicious recipe.

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