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1
Method.
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2
Heat small amount olive oil in a large frying pan or wok, cook chicken in batches until browned all over and set to one side, wipe pan clean.
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3
Add a little more olive oil to pan, add onion and cook until onion softens, add chili and two pastes stir until fragrant then return the chicken to the pan.
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4
Add chicken stock, water and lime juice stir until stock dissolved. Then add the mango chutney, again stir to combine.
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5
Add the cream and bring to boil, reduce heat and simmer for 5-10 Min's this is to cook chicken all the way through. Just before finishing cooking add chopped coriander.
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6
While chicken is finishing off cooking, add sprouts to another pan with a little bit of oil and cook slightly to soften. They should not be cooked all the way, as they should still have a good crunch.
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7
This is a mild curry if you want it spicier add more medium curry paste than mild and add more chili seeds.
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8
To serve place sprouts in a bowl or on a plate and top with chicken and drizzle raita over.
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9
Raita.
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Combine all ingredients in a small bowl.
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11
I like to make mine before I start making the chicken tikka, as it allows the flavour of the mint to come through. You can also add cucumber seeded and chopped finely. I do add cucumber to my raita on other recipes but I prefer plain mint with this one. So make it whatever way you enjoy the most!
