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RECIPE-chicken-chutney-curry

Chicken & Chutney Curry

RECIPE-chicken-chutney-curry

Ingredients

2 Tbsp vegetable oil
750g chicken drumettes
sea salt and cracked black pepper
3 Tbsp Tikka Masala paste
1 red onion, finely sliced
1 whole red chilli, deseeded and finely chopped
1/3 cup Barker's Peach & Mango Chutney
4 ripe tomatoes, cores removed, roughly chopped
270ml coconut milk
100g baby spinach leaves
fresh coriander and lime juice to serve
cooked rice, to serve

Instructions

1
Heat half the oil in a large nonstick frying pan or wok until hot
2
Season the chicken with salt and pepper, and brown in the frying pan and set aside
3
Heat the remaining oil in the same pan and add curry paste, onion, chilli and cook for 4 minutes, until softened, stirring well
4
Add Peach & Mango Chutney, tomatoes and coconut milk and simmer for 3 minutes. Add chicken and spinach, cook for 3 minutes until the chicken is fully cooked and the spinach has just wilted. Season to taste
5
Serve with a squeeze of lime, coriander leaves and rice

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