C41 Chicken Chasni

This recipe is said to originate from a restaurant in Scotland where it is claimed to out sell Chicken Tikka Masala. Many recipes for this have begun to appear and usually incorporate mango chutney. Instead I have used mango pulp since I love the flavour and it is a fabulous product. I also use a little more chilli powder than is usual as I like the background heat which is offset by the cream and mango.
Traditionally Chasni (shashni, chashni etc) refers to a sugar syrup which is usually used in making Indian deserts and sweets and was evidently coined for this dish owing to its sweet nature.


For 1 Continued...
1 tbspn oil 3 tbspn tomato ketchup
½ tspn chilli powder ½ tspn dried mint
¼ tspn turmeric 1 tbspn lemon juice
300 ml c41 curry base sauce (not all used - see notes) 100 ml evaporated milk (see notes)
1 portion precooked chicken 100 ml mango pulp
¼ tspn salt  


  1. Over a low to medium flame, heat a wok or heavy pan and cook the chilli powder and turmeric, stirring for 1 min.
  2. Add 80 ml c41 base sauce and cook, stirring regularly, for 2 min (see notes).
  3. Add the chicken, 80 ml c41 base sauce and the salt and cook, stirring regularly, for 3 min.
  4. Stir in the tomato ketchup, lemon juice and mint and cook, stirring regularly, for 2 min.
  5. Turn down the heat and stir in the evaporated milk (or cream) and mango pulp and cook for 2 min to heat through.


  1. Serve with rice.


If, at any time during cooking, the curry dries out too much a little more c41 base sauce can be added. However, as liquid ingredients will be added towards the end of cooking, if too much c41 base sauce is added the resulting sauce will to far too much and also very runny.
Single cream is usually used in this dish, but it can be replaced with evaporated milk. I use this with good results. Evaporated milk can be successfully frozen in convenient quantities, as can the mango pulp.

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The preparation stage
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The finished meal

Mango Pulp
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