Love this dish, so does my eldest son. A firm family favourite due due to the amazing sweet flavours of the dish. Branded by Dan Toombs as the ‘new chicken tikka masala’ and after having it a number of times I can clearly see why, a real crowd pleaser.

The dish itself brings together ingredients that you wouldn’t normally put together, well I don’t think so. Mixing mango chutney, mint sauce & tomato ketchup together……yes you read correctly. Absolute stunning dish.

Ingredients –

3 tbsp of ghee or rapeseed oil, 2 tbsp of garlic & ginger paste, 1/2 tsp of turmeric, 2 cups of pre-made base sauce, pre-cooked chicken ( or you can add it to the cooking process which will obviously slow up the cooking), 3 tbsp of smooth mango chutney, 2 tbsp of mint sauce, 3 tbsp of tomato sauce, 1 tbsp ground cumin, 200ml of double cream, salt to taste, juice of 1-2 lemons, 1/2 tsp of garam masala, 3 tbsp of finely chopped coriander.

Method –

Heat the ghee of oil in a hot pan, when the oil is hot add the garlic and ginger paste, it will spit as it hits the hot oil but will start to release flavours into the oil.

Add the turmeric and stir well frying it for 30 / 40 seconds.

Stir in 1 cup of the pre-made base sauce, allow this to come to a simmer, As the sauce caramelises on the side of the pan stir this into the sauce as it contains a lot of flavour.

Add your chicken and any juices from the chicken allowing it to simmer for 5 minutes again catching the caramelised sauce around the edge of the pan by scaping this back into the sauce.

Stir in the mango sauce, mint sauce & tomato ketchup followed by the ground cumin.

Pour in the cream and mix well. Finish the dish the lemon juice & garam masala.

My eldest son asked for rice and nan bread (shop bought). The following weekend we had friends round for food and the dish was replicated for them. Cracking dish. This will be made over and over.