Chutney chicken
0
- Prep Time15 min
- Total Time15 min
- Makes4 servings
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 34.2g, Carbohydrates 33.3g, Fat 9.7g, Fibre 3.9g, Sodium 865mg.
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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