Recipe by Anne Roberts
Mix together the tomato puree, yoghurt, spices, mango chutney, salt & sugar.
Heat oil in a deep skillet, reduce heat and pour in spice mixture, boil and cook for approx 2 minutes.
Add the chicken pieces and ensure coated well. Add water and continue cooking for 5-10 minutes until chicken is cooked through and tender.
Add cream and more coriander if liked and cook for further 3 minutes.
Serve with plain rice.
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