Chicken Chasni

This dish might be new to you but apperntly it's the biggest craze in Scotland where it has become more popular than the Chicken Tikka Masala at the Indian restaurant. This is my simple version of it, and it's quite something: Tasty, a bit sweet but best of all so easy and fast to make.

Ingredients:
1 big or 2 small onions
500 g chicken breast
1 tsp chili sauce
1tsp tumeric
2 dl mango chutney
2 dl tomato sauce

1 tsp dry mint

1dl cooking cream

Chop the onions finely.

Cut the chicken into smaller cubes.

Fry the onions until they almost turn brown. Add a bit of salt.

Add the chili and tumeric. Take the pan off the heat if it's too hot. Tumeric burns and turns bitter easily.

Add the chicken and fry it quickly on all sides just until it's turned white on the outside.

Add 2 dl mango chutney. If it has big chunks like mine, you might want to cut them into smaller pieces.

Add 200ml of tomato sauce.

Add 1 tsp of dried mint leaves. Cover it with a lid and cook at low temepreature for 20 minutes stirring now and again.
Turn off the heat and add 1 dl of cooking cream. Stir it.

Serve with a plate of basmati rice.