Many people say that chicken chasni is the new chicken tikka masala. Only time will tell if it is to become one of the nation’s favourite curries. One thing is for sure, however. My wife, Carline loves it.
I was asked by Aldi to put together a special curry recipe for Valentine’s Day and I didn’t need long to think of this one.
Chicken chasni is one of those curries you can really have a play with. There is so much going on in this British invented curry.
You’ve got sweetness from the ketchup, mango chutney, fried onions and tomatoes. There’s hot spice from the chopped green chilli and paprika. Mix that all up with the bitter hit of cumin and turmeric and the tart, sourness of the mint sauce, lemons and limes and you’ve really got one fantastic party going on in your mouth.
You probably already have some if not all of these ingredients but if you don’t, I purchased them all at Aldi for less than £20.00! Try eating out for that on Valentine’s Day.
Feel free to adjust this recipe to your own tastes. If you don’t like spicy foods, cut down on the chilli or omit it altogether. If your special someone has a sweet tooth, try adding a tablespoon more mango chutney. I think you’ve got the idea.
Caroline likes me to add coconut milk to this recipe. Coconut milk isn’t normally used in chicken chasni but it does offer a nice touch. You could also use a little stock or water to thin the sauce.
This dish goes great with plain rice and or naans.
I hope you get a chance to try this one. If you do, please be sure to send me your pics!
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- 4 chicken breasts – skinned and sliced
- 3 tablespoons vegetable oil
- 2 onions – finely chopped
- 4 cloves garlic - finely chopped
- 1 x 2cm piece of ginger - finely chopped
- 2 x green chillies - finely chopped (optional)
- 1 teaspoon cumin
- 1 teaspoon paprika
- A pinch of turmeric
- 400ml chopped tomatoes
- 3 tablespoons mango chutney
- 2 tablespoons mint sauce
- 3 tablespoons ketchup
- 200ml water or chicken stock or coconut milk
- 200ml double cream
- Juice of one lime and one lemon
- Salt and pepper to taste
- 4 tablespoons fresh chopped coriander
- Place the chicken pieces in a large bowl and stir in about ½ teaspoon of turmeric and the lemon juice. Marinate for about 20 minutes while you make your sauce.
- Heat the oil in a wok or pan over medium high heat.
- When the oil begins to bubble, throw in the chopped onions and fry for about five minutes until translucent and soft.
- Add the chopped garlic, ginger and chilli (if using) and allow to sizzle for about 30 seconds.
- Stir in the cumin and paprika and fry for a further minute.
- Pour in the chopped tomatoes and the fresh coriander.
- Now place the onion mixture in a blender with the mango chutney, mint sauce, ketchup and the water, stock or coconut milk.
- Blend for about a minute until very smooth. You don’t want any chunks in this sauce.
- Wipe the pan clean and add a drop more oil into it if needed.
- Add the chicken pieces and brown them for a couple of minutes.
- Once browned and about 90% cooked through, add the blended sauce.
- Simmer until the chicken is cooked through. Then add the double cream and simmer for a further few minutes.
- Season with salt and pepper to taste, squeeze the lime juice over the top and garnish with coriander.
- (Optional) For an extra rich sauce, add 1 tablespoon of cold butter and stir it in until melted.
Disclaimer: I was paid to create this Valentine’s Day recipe for Aldi. Aldi is a new sponsor of my blog. I used only Aldi ingredients and the curry turned out awesome.