- STEP 1
Place a large pan over a medium heat, add the olive oil and then fry the onions with the lid on for 10 minutes until soft.
- STEP 2
Add the curry paste to the onions and fry for a further three minutes.
- STEP 3
Add the diced chicken and fry until sealed, this should take about 10 minutes.
- STEP 4
Add the chopped tomatoes and simmer for five minutes until reduced.
- STEP 5
Add the water and simmer for a further 15 minutes.
- STEP 6
Add the double cream and the mango chutney or sugar and simmer for five more minutes until combined and the cream has warmed through.
- STEP 7
Serve with basmati rice and naan breads along with a dollop greek yogurt and mango chutney on the side for dipping.