Chicken Chasni

 Known for its bright colour, smooth texture and unmistakable flavour, it blends mango chutney, lemon juice, spices and cream to create a delicious sauce that's rich yet light. Unlike hotter curries, chasni leans into gentle warmth rather than heat, making it perfect for anyone who loves flavour without the fire.

Ingredients

2 medium onions, thinley diced

2 large tomatoes de-skinned

1 bulb of garlic, grated

Thumb size piece of ginger, peeled & grated

4 heaped teaspoons of curry powder

1 teaspoon garam masala

1 teaspoon turmeric

1/2 teaspoon chilli powder

1 teaspoon sweet paprika (optional)

1 teaspoon salt

1 teaspoon of cumin seeds

4 tablespoons vegetable oil

2 tablespoons of tomato puree

1 kilo chicken

100ml water

300ml single cream

3 tablespoons mango chutney

2 tablespoons ketchup

1 teaspoon mint sauce

juice of half lemon

Method

Add the onion ,oil , and cumin seeds to a large deep pan and fry until the onions are golden brown.

Now add the tomatoes, garlic, ginger,tomato puree, curry powder, turmeric, chilli powder, paprika, salt

and cook on a medium heat until the tomatoes have dissolved. If it starts to catch of it gets a bit dry add

a splash of water. Then add your chicken and cook for 5 minutes.  Now add 300ml of water cover and

lower the heat and simmer for 5 mins.

In a small bowl add the mango chutney, ketchup, mint sauce and lemon juice mix then add to the curry.

Take the cream and now slowly add it whilst stirring ( if you do it to fast the cream will separate.)

Now turn the heat up and let the curry reduce until the sauce is thick enough.

Serve with rice & enjoy!