Prep:-
Chop the chicken into 1"pieces.
Dice the Onion
Chop the Spinach
Add the oil to a pan on a low/med heat and add the onion and garlic to fry till soft (3-4mns )
Add the Turmeric ,Chilli and Salt.
Stir well till the onion is coated.
Add the diced chicken
Increase the heat and continue to stir until the chicken is sealed - (it changes colour from pink to white)
Add the Mango Chutney
Add the Pasatta, Mint,Sugar and Lemon juice
Stir in the stock and bring to a simmer. Let it simmer for 15-20 mns
Remove from the heat and add the yoghurt
Stir till everything is blended. Taste and adjust the seasoning if needed. Add a little water or stock if needed
Add the Spinach and stir through
Serve warm with rice and Poppadoms or nan bread.
Easy Swaps :-
Chicken for fish.
Pasatta for Tomato Ketchup.
Yoghurt for Single cream.
Spinach for Coriander
Chicken stock for water