Ingredients
- 600g boneless, skinless chicken thighs, cut into bite-sized pieces
Marinade
- 1 cup plain yoghurt
- 1 tablespoon curry powder
- 1 teaspoon grated ginger
- 1 teaspoon crushed garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 1 teaspoon cooking oil
- 1 teaspoon grated ginger
- 1 teaspoon crushed garlic
- 2 spring onions, finely chopped
- ¼ cup sultanas
- 1 tablespoon curry powder
- 1 cup cream
- ½ cup liquid chicken stock
- ¼ cup mango chutney
- ¼ cup plain yoghurt
- 1 teaspoon lemon juice
- salt and black pepper to taste
- toasted chopped almonds, chopped parsley and cooked rice, for serving
Method
- In a bowl, whisk all the marinade ingredients together. Add the chicken, cover, and refrigerate overnight.
- Using a colander, drain the chicken.
- In a non-stick frying pan, over a medium/high heat, cook the chicken in two batches and set aside. Scrape any charred marinade from the frying pan.
- To make the sauce, place the frying pan over a low heat. Add the oil, ginger and garlic. Cook for 1 minute. Add the spring onions, sultanas and curry powder. Cook for 1 minute.
- Pour in the cream, chicken stock, mango chutney, yoghurt and marinated chicken.
- Simmer for 10 minutes.
- Add in the lemon juice. Season with salt and pepper to taste.
- Serve on cooked rice. Sprinkle with toasted almonds and chopped to garnish.