Chicken Chasni
The famous Glaswegian curry to beat all other curries, but made in the comfort of your own home!
Ingredients
- 30 g ghee or butter
- 1 onion
- 1 red chilli
- 1 ginger thumb sized piece
- 2 garlic cloves
- 3 chicken breasts
- 1 teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 60 ml tomato ketchup OR pasatta (with ½ x teaspoon of sugar for sweetness)
- 60 ml mango chutney
- 200 ml boiling water
- 1 teaspoon mint sauce
- 1 teaspoon lemon juice
- 75 ml double cream
Instructions
Hob / Stove Top Method
- Finely chop onion and chilli - add to pan with oil & ghee - fry until onion has softened
- Add garlic & ginger and fry for 2 mins
- Then add chicken, salt, coriander & tumeric - cook until chicken has nearly cooked through
- Add tomato sauce, mango chutney & water - simmer on medium heat for 10mins
- Add mint sauce, lemon juice & cream - simmer for 5 mins then serve over rice
Slow Cooker Method
- Chop chicken into cubes and add to slow cooker with finely diced onion and all other ingredients except the double cream
- Cook on low for 7-8 hours or high for 3-4 hours
- At the end of the cook time, remove the lid from the slow cooker, add in the double cream and cook for a further 30 mins on high (this will help to reduce the sauce a little)
Nutrition
Calories: 421kcalCarbohydrates: 24gProtein: 37gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 149mgSodium: 961mgPotassium: 808mgFiber: 1gSugar: 16gVitamin A: 545IUVitamin C: 24mgCalcium: 41mgIron: 1mg
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