Description
Chicken Chasni is an Indian chicken curry dish, which was invented in Glasgow (Scotland). No one will be able to resist this sweet and creamy curry!
Ingredients
Units
Scale
- 60ml (4 tbsp) vegetable oil
- 2 onions, peeled and finely chopped
- 4 garlic cloves, peeled and crushed
- 2.5cm (1in) fresh ginger root, grated
- 1 green chilli, washed and finely chopped
- 1kg (2lbs) chicken breast, chopped
- 15ml (1 tbsp) ground cumin
- 15ml (1 tbsp) paprika
- 15ml (1 tbsp) ground turmeric
- 45ml (3 tbsp) mango chutney
- 15ml (1 tbsp) mint sauce
- 15ml (1 tbsp) sugar
- 400ml (1 can) passata
- 250ml (1 cup) chicken stock
- 250ml (1 cup) double cream
- 1 lemon, juiced
- 1 lime, juiced
Instructions
- Heat the oil in a large saucepan.
- Gently fry the onions for 8 minutes or until softened.
- Add garlic, ginger and chilli to the onions and fry for another 2 minutes.
- Turn up the heat and tip in the chicken pieces, stirring constantly, ensuring the cubes are browned on all sides.
- Lower the heat and add the cumin, paprika, turmeric, chutney, mint sauce and sugar.
- Give it a stir then add the passata and chicken stock.
- Let the curry simmer slowly for 15 minutes or until the chicken is cooked through.
- Stir in the cream, and let it bubble for another 3 minutes.
- Pour in the lemon and lime juice, stir and serve immediately with your favourite Indian accompaniments. Enjoy!
Notes
You can substitute the passata with the same amount of chopped tomatoes. I just prefer the former because I prefer smooth sauces.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Curry
- Method: Pan Fry
- Cuisine: Indian
Keywords: chicken chasni, chasni curry recipe, indian chicken curry, british indian restaurant recipe, indian takeaway recipe