This is a really cracking take on Indian chicken chasni. It’s a mix of heat and sweet and sour and works really well.
Wot u need
3 tbsp sunflower oil
3 medium onions or 2 large onions, finely chopped
2 tsp garlic puree
1 tsp ginger puree
1 tsp ground coriander
1 tsp chilli
1 tsp turmeric
3 green finger chillies (optional)
100g mango chutney
100g tomato ketchup
1.5 tin (600g) drained chickpeas
1/2 tsp mint sauce
Juice of 1/2 lemon
100mls low fat natural or Greek yoghurt
Wot u do
Heat the oil in a saucepan or wok over a medium heat. Add the onions, garlic and ginger and fry, stirring frequently, for 5-7 minutes until they are light brown and caramalised. Remove from the heat and allow to cool for 15 mins. When cool blend onion mix to a paste.
Add a tsp of oil to the pan and re-add the onion mix with 2 tbsp cold water. Add the fresh chillies (if using), coriander, turmeric and chilli powder and stir around for one minute. Add the mango chutney and tomato sauce and cook for 2 minutes. Tip in 200ml of just boiled water and simmer for a further 3-5 minutes. Blend the mix again till smooth. Stir in the chickpeas. Add the mint sauce and lemon juice. Add the yoghurt.
Cook on a simmer for 15 mins or in slow cooker on low for two hours.
Serve with chapatis and salad.
Serves: Two to three
Top tip: On the second blend, really go for it. The idea is to get a sauce that has very little trace of onion texture and is therefore really smooth. If you blend and think it’s ready…blend again 🙂