3 tbsp Tomato puree
2 tbsp Greek yogurt
1-2 tsp Garam masala
1 tsp Chilli powder
1 Garlic clove, crushed
2 tbsp Mango chutney
1 tsp Salt
Half a tsp sugar (optional)
4 tbsp Corn oil
675g Chicken, skinned, boned and cubed
2 Fresh green chillies, chopped
2 tbsp Chopped fresh coriander
2 tbsp Single cream
Put the tomato puree and Greek yogurt into a bowl and add the garam masala, chilli powder, garlic, mango chutney, salt and sugar, if using. Stir until they are thoroughly mixed together.
Heat the oil in a deep round-bottomed frying pan or a large karahi. Lower the heat slightly and pour in the spice mixture. Bring to the boil and cook for about 2 minutes, stirring occasionally.
Add the chicken pieces and stir until they are well coated. Add the water to thin the sauce slightly. Continue cooking until the chicken is tender. Add half the fresh chillies, half the fresh coriander and the cream and cook for a further 2 minutes, until the chicken is cooked through.
Transfer to a warmed serving dish and garnish with the remaining chillies and coriande