sweet and sour balti chicken

INGREDIENTS

• 3 tbsp tomato puree
• 2 tbsp Greek yogurt (US strained plain)
• 1 1/2 tsp garam masala
• 1 tsp chilli powder
• 1 tsp crushed garlic
• 2 tbsp mango chutney
• 1 tsp salt
• 1/2 tsp granulated sugar
• 4 tbsp oil (they specify corn, we used extra virgin olive)
• 1 1/2 lb skinless, boneless chicken, cubed
• 1/4 pint or 2/3 cup water
• 2 fresh green chillies, chopped
• 2 tbsp chopped fresh coriander (cilantro)
• 2 tbsp single (light) cream

DIRECTIONS

1. Mix tomato puree, yogurt, garam masala, chilli powder, garlic, mango chutney, salt, and sugar ina medium mixing bowl. Stir well.
2. Heat the oil in a karahi, wok, or deep pan. Lower the heat slightly and pour in the spice mixture. Bring to the boil and cook for about 2 minutes, stirring occasionally.
3. Add the chicken pieces and stir until they are well coated.
4. Stir in the water to thin the sauce slightly. Continue cooking for 5–7 minutes, or until the chicken is fully cooked and tender.
5. Add the fresh cillies, coriander and cream, cook for a further 2 minutes over a low heat.