2 Tbsp mango chutney (or sugar or apricot jam to taste)
Instructions
Heat the oil in a large pan over a moderate heat, add the onion and cook for 2 to 3 minutes.
Add the garlic, curry powder, jalepeno, paprika, cumin, cinnamon and black pepper and cook for a further 2 minutes, until fragrant, stirring continuously.
Season the chicken breasts with salt and add to the same pan. Stir well to ensure the chicken is well coated with the spices.
Add the tomato paste, coconut milk, yogurt and chutney. Bring to a boil, reduce heat, and simmer for 20 minutes.
Serving
Suggestions
You can add any veggies you like to this. Carrots, peas and potatoes are great. Try adding raisins. Serve over rice.
Originally Submitted
8/29/2008
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