CHICKEN CHASNI - A SWEET AND CREAMY INDIAN CURRY | GREEDY ...
Chicken Chasni is an Indian chicken curry dish, which was invented in Glasgow (Scotland). No one will be able to resist this sweet and creamy curry!
Provided by Michelle Minnaar
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan.
- Gently fry the onions for 8 minutes or until softened.
- Add garlic, ginger and chilli to the onions and fry for another 2 minutes.
- Turn up the heat and tip in the chicken pieces, stirring constantly, ensuring the cubes are browned on all sides.
- Lower the heat and add the cumin, paprika, turmeric, chutney, mint sauce and sugar.
- Give it a stir then add the passata and chicken stock.
- Let the curry simmer slowly for 15 minutes or until the chicken is cooked through.
- Stir in the cream, and let it bubble for another 3 minutes.
- Pour in the lemon and lime juice, stir and serve immediately with your favourite Indian accompaniments. Enjoy!
Nutrition Facts : Calories 238 calories, SugarContent 7.9 g, SodiumContent 103.3 mg, FatContent 18.1 g, SaturatedFatContent 12.6 g, TransFatContent 0.3 g, CarbohydrateContent 18.8 g, FiberContent 2.1 g, ProteinContent 4.3 g, CholesterolContent 28.6 mg
CHICKEN CHASNI - A SWEET AND CREAMY INDIAN CURRY | GREEDY ...
Chicken Chasni is an Indian chicken curry dish, which was invented in Glasgow (Scotland). No one will be able to resist this sweet and creamy curry!
Provided by Michelle Minnaar
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan.
- Gently fry the onions for 8 minutes or until softened.
- Add garlic, ginger and chilli to the onions and fry for another 2 minutes.
- Turn up the heat and tip in the chicken pieces, stirring constantly, ensuring the cubes are browned on all sides.
- Lower the heat and add the cumin, paprika, turmeric, chutney, mint sauce and sugar.
- Give it a stir then add the passata and chicken stock.
- Let the curry simmer slowly for 15 minutes or until the chicken is cooked through.
- Stir in the cream, and let it bubble for another 3 minutes.
- Pour in the lemon and lime juice, stir and serve immediately with your favourite Indian accompaniments. Enjoy!
Nutrition Facts : Calories 238 calories, SugarContent 7.9 g, SodiumContent 103.3 mg, FatContent 18.1 g, SaturatedFatContent 12.6 g, TransFatContent 0.3 g, CarbohydrateContent 18.8 g, FiberContent 2.1 g, ProteinContent 4.3 g, CholesterolContent 28.6 mg
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