Easy Chicken Curry

I love, love, love this curry. I make this alot and it will be one of those go to recipes that I will make for a pot luck party, or for company. Even if you think you don't like curry, trust me you'll like this one and so will your kids.

This is a dish my Mum started making when I was still in high school, I'm pretty sure she found the recipe in a magazine and it quickly became a family favourite. It's such a lovely mild flavour and the sweetness from the mango chutney is what makes this such a hit with everyone. Plus the fact that it's a one pot dish is fantastic, gotta love that!

Easy Chicken Curry

serves 4

2 chicken breasts

1 med brown onion, diced

1 tsp olive oil

2 coves of garlic, crushed

2 tblsp of a mild curry paste

1/3 cup of sweet mango chutney

1 large tin (28oz/796ml) of diced tomatoes

1/2 cup water

Yogurt cucumber sauce

2 cups of plain yogurt

1/2 and english cucumber, grated

cracked black pepper

Heat oil on med low in large deep fry pan or large pot and add onion, cook for 5 mins or until softened and transparent. Add garlic and cook for 1-2 mins, then add curry paste and chutney and cook for 1-2 mins.

Add tin of tomatoes and water, bring to a boil then reduce heat and simmer for 15-20 mins until sauce has reduced slightly and thickened a little.Add diced chicken and cook for a further 5-10 mins or until chicken is cooked through.

To make yogurt cucumber sauce

Put the yogurt in a mixing bowl. Grate your cucumber then using either your hands or tea towel squeeze out any excess liquid, then add to the yogurt. Add pepper to taste.

Serve curry over basmati rice and with a big spoonful of yougurt cucmber sauce.