Chicken Chasni

Updated at: Thu, 17 Aug 2023 08:50:00 GMT

Step 1

Dice the Chicken Breasts up into bite-size chunks

Step 2

Finely Chopped the onion

Step 3

Heat a frying pan, wok or Sauté pan on high heat and add 2 tablespoons of vegetable oil then add the onions. Reduce the heat to medium heat.

Step 4

After 4 minutes add garlic and ginger paste, stir and cook for 2 minutes.

Step 5

Next add the Methi Leaves, Curry Powder, and Chilli Powder and stir into the onions.

Step 6

Next, add around 50ml of carrot and coriander soup and stir.

Step 7

Next, add in the tomato paste/ Purée and stir, add water if necessary.

Step 8

Next, add in the mint sauce and Mango Chutney and stir in.

Step 9

Now add the ketchup and the remaining carrot and coriander soup and stir in.

Step 10

If desired add in a little red food Colouring ( optional) and stir well.

Step 11

Allow simmering for 5 minutes.

Step 12

Now add in the chicken and stir well cover and allow to simmer for 10 minutes occasionally stirring. You need to scrape the pan, as the sauce will caramelise which is good and helps to thicken the sauce.

Step 13

Chop your Coriander finely and sprinkle a hand full into the pan along with a squirt of lemon juice. Stir in and turn off the heat.

Step 14

Serve with rice or fries

Step 15

Plate up and enjoy.

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