Chicken & Chutney Curry

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Serves: 4

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

METHOD

  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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