• 15 MIN
  • Gluten-Free, Healthy


  • 4 chicken breasts, cut into 1 inch cubes
  • 2 medium onions, peeled and finely sliced
  • 2 cloves garlic, crushed
  • 50g chopped ginger,
  • 1 green chilli, chopped finely (optional)
  • 400g tinned chopped tomatoes
  • 1 teaspoon of tomato purée
  • I red pepper
  • 150ml / 1/4 pint chicken stock
  • 1 teaspoon garam masala/ 1 tbsp. ground coriander/ 2 tsp. cumin/ 1 tsp. cinnamon
  • 2 teaspoon turmeric
  • 1/4 teaspoon chilli powder ( mix all spices together)
  • 150ml / 1/4 pint cream or coconut milk
  • Fresh Coriander to garnish
  • 2 tablespoons of vegetable oil
  • Salt to season
  • Fresh lime juice
  • Mango chutney



  • Heat a little of the oil in a pan and cook the chicken in it, until there is no pink meat remaining
  • Remove this pan from the heat
  • In a medium saucepan fry the onions until golden brown
  • Grind the ginger and green chill and garlic together in a blender and fry for 1 minute
  • Mix the spices together and a pinch of salt. Add to pan and Fry for 1 minute
  • Add the tomatoes, tomato puree and stock and lime juice
  • Add sliced pepper and cook for a few minutes
  • Add the cooked, cubed chicken and a few tablespoons of water to the sauce.
  • Stir well, lower the heat and simmer for 20 to 25 minutes until the sauce is so well reduced that it is almost sticking to the bottom of the pan and the oil has separated out on the surface, stirring occasionally
  • Lower the heat and cook for a few minutes
  • Take off the heat. Stir in the double cream or coconut milk. Add some mango chutney to taste. Stir well. Add the coriander leaves and season with salt to taste
  • Serve with plain Basmati rice and naan bread


Serve this dish with rice or naan. Try adding broccoli.


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