Feed Your Family For £20...In A Hurry! The Cookbook

Chicken Chasni -ish

A Fakeaway Friday Treat. Glasgow is renowned for it's love of curry and it's sweet tooth which is why we love this dish. It combines both and is so moreish. Sweet and tangy with a hint of spice...
Just as a good curry should be. Normally I'd use cream but as I didn't have any I tried it with yoghurt and it worked really well.. Its speedy and versatile too as you can easily make it veggie by using Sweet Potato or Cauliflower or swap the chicken for fish or beef. The step by step picture guide let's you follow the recipe easily and allows you to tailor it suit you and your families tastes. You can layer the flavours by adding more spice or more sweetness depending on what you prefer. The choice is yours. Why not give this a try and let us know how you got on in the comments below. We love to see hear your thoughts x

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 3 Chicken Breasts
 2 Onions
 1 tsp Chilli Powder
 1 tbsp Turmeric
 2 tbsp Mango Chutney
 150 ml Pasatta
 200 ml Greek Yoghurt
 1 tsp Mint
 1 tbsp Lemon juice
 150 ml Chicken stock
 2 pinches Salt
 1 tsp Sugar
 100 g Spinach
 1 tbsp Oil

1

Prep:-
Chop the chicken into 1"pieces.
Dice the Onion
Chop the Spinach

2

Add the oil to a pan on a low/med heat and add the onion and garlic to fry till soft (3-4mns )

3

Add the Turmeric ,Chilli and Salt.

4

Stir well till the onion is coated.

5

Add the diced chicken

6

Increase the heat and continue to stir until the chicken is sealed - (it changes colour from pink to white)

7

Add the Mango Chutney

8

Add the Pasatta, Mint,Sugar and Lemon juice

9

Stir in the stock and bring to a simmer. Let it simmer for 15-20 mns

10

Remove from the heat and add the yoghurt

11

Stir till everything is blended. Taste and adjust the seasoning if needed. Add a little water or stock if needed

12

Add the Spinach and stir through

13

Serve warm with rice and Poppadoms or nan bread.

14

Easy Swaps :-
Chicken for fish.
Pasatta for Tomato Ketchup.
Yoghurt for Single cream.
Spinach for Coriander
Chicken stock for water

Category,

Ingredients

 3 Chicken Breasts
 2 Onions
 1 tsp Chilli Powder
 1 tbsp Turmeric
 2 tbsp Mango Chutney
 150 ml Pasatta
 200 ml Greek Yoghurt
 1 tsp Mint
 1 tbsp Lemon juice
 150 ml Chicken stock
 2 pinches Salt
 1 tsp Sugar
 100 g Spinach
 1 tbsp Oil

Directions

1

Prep:-
Chop the chicken into 1"pieces.
Dice the Onion
Chop the Spinach

2

Add the oil to a pan on a low/med heat and add the onion and garlic to fry till soft (3-4mns )

3

Add the Turmeric ,Chilli and Salt.

4

Stir well till the onion is coated.

5

Add the diced chicken

6

Increase the heat and continue to stir until the chicken is sealed - (it changes colour from pink to white)

7

Add the Mango Chutney

8

Add the Pasatta, Mint,Sugar and Lemon juice

9

Stir in the stock and bring to a simmer. Let it simmer for 15-20 mns

10

Remove from the heat and add the yoghurt

11

Stir till everything is blended. Taste and adjust the seasoning if needed. Add a little water or stock if needed

12

Add the Spinach and stir through

13

Serve warm with rice and Poppadoms or nan bread.

14

Easy Swaps :-
Chicken for fish.
Pasatta for Tomato Ketchup.
Yoghurt for Single cream.
Spinach for Coriander
Chicken stock for water

Chicken Chasni -ish

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