Recipe by Anne Roberts


  • 700 g any cut Chickens skinned, bones removed and cubed

  • 2 tablespoons mango Chutney

  • .5 teaspoon Salt

  • 3 tablespoons Tomato puree

  • 2 tablespoons greek Yoghurt can substitute with sour cream

  • .25 teaspoon Chilli powder add more to your liking

  • 1 teaspoon minced Garlic

  • 4 tablespoons vegetable Oil

  • 150 ml Water

  • 2 tablespoons Coriander

  • 1.5 teaspoons garam masala

  • 4 tablespoons Cream

  • .5 teaspoon Sugar


  • 1.

    Mix together the tomato puree, yoghurt, spices, mango chutney, salt & sugar.

  • 2.

    Heat oil in a deep skillet, reduce heat and pour in spice mixture, boil and cook for approx 2 minutes.

  • 3.

    Add the chicken pieces and ensure coated well. Add water and continue cooking for 5-10 minutes until chicken is cooked through and tender.

  • 4.

    Add cream and more coriander if liked and cook for further 3 minutes.

  • 5.

    Serve with plain rice.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 242kj
  • Fat Total 19g
  • Saturated Fat 5g
  • Protein 13g
  • Carbohydrate 4g
  • Sugar 3g
  • Sodium 175mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by AnneReport
What a great easy tasty curry recipe