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Posted By: On May 22, 2015
Comments: 0
Views: 229
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Prep time: 10 mins, Cook time: 15 mins, Total time: 25 mins, Serves: 3-4

PREPARING AHEAD, see other recipes for:
-Curry base Sauce

800g pre-cooked chicken
2 tablespoon ghee or vegetable oil
1 tablespoon garlic paste
1 tablespoon ginger paste
2 green chilli peppers finely chopped
1 tablespoon cumin powder
1 tablespoon coriander powder
1 - 2 tablespoons Madras curry powder
1 teaspoon turmeric
1 - 2 tablespoons red chilli powder
750ml (3 cups) heated base curry sauce
1 - 2 tablespoons mango chutney
salt and pepper to taste
Fresh coriander to garnish
A pinch of garam masala (Optional)

For best results, always warm your curry sauce before adding it to the curry.
Heat the ghee/oil over medium heat in a large pan or wok.
Scoop in the garlic and ginger pastes along with the chopped chilli peppers.
Allow them to sizzle for about 15 seconds and then add the cumin, coriander powder, chilli powder and turmeric.
Stir to combine.
Now pour in the heated curry sauce and mango chutney. The ingredients should spit their approval in the hot pan.
Add the chicken pieces and allow to simmer for about three minutes. If you slow cooked your chicken, you could add a tablespoon or two of the broth for extra flavour.
Test for seasoning and add a little salt and pepper.
Sprinkle with the fresh coriander and serve.
A teaspoon of garam masala sprinkled over the top at the end of cooking is a nice touch!