I adore Indian food but to persuade the boys to eat it in their early years involved a jar of mango chutney on the table!
I seem to always have a jar or two lurking at the back of the fridge still, usually half eaten, so, this recipe evolved to use up the leftovers.
I know it might sound a bit, or possibly very, odd but this works, the chutney breaks through the creamy ness of the sauce and the boys happily eat mountains of chicken served with rice.
The chutney I buy does have a little kick to it, if yours doesn’t or you love chilli add a deseeded red chilli to the onions.
2-4 tablespoons olive oil
1.6kg diced chicken, around 2-3cm
2 large onions, sliced
2 cloves garlic, minced
200g mango chutney
salt and peppers
A large bunch of coriander, roots removed, leaves picked and stems chopped
In a large frying pan, heat the oil over medium heat.
Season the chicken, in a bowl, with salt and pepper.
Add the onions to the pan and cook until soft, once soft, add the garlic and cook for a minute or two until fragrant. Set aside.
Turn the heat under the frying pan to high. Add the chicken to the frying pan and cook, stirring frequently until sealed.
Return the onions and garlic to the pan.
Pour in the chutney, cream and milk, stir well, bring up to the boil and then lower the heat to a gentle simmer.
Simmer, gently, uncovered for 25-30 mins until the chicken is cooked cooked through and the sauce thickened. if it thickens too quickly add a splash do milk.
Stir in the majority of coriander and then sprinkle with a few leaves over the top and serve.