Fruity chicken curry
Average rating:
Apples and mango chutney give this chicken curry a lovely mild, fruity curry flavour. And you can also make extra and freeze it.
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Prep time: 5 mins
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Cooking time: 20 mins
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Serves: 2
Ingredients
- 2tbsp vegetable oil
- 1 onion, chopped
- 1 small carrot, cut into matchsticks
- 1 garlic clove, crushed
- 1 apple, peeled and thinly sliced
- 2 skinless chicken breasts (about 350g), cut into bite-size chunks
- 1tbsp korma curry paste
- ½tbsp mango chutney
- 1tbsp tomato purée
- 150ml coconut milk
- 150ml chicken stock
- 100g frozen peas
- Mini poppadums and cooked rice, to serve
Method
- Heat the oil in a wok or frying pan over a medium heat. Add the onion and carrot to the pan and sauté for 3 mins. Add the garlic and sauté for 30 seconds, then add the apple and stir-fry for a further 3 mins. Add the chicken and stir-fry for another 3 mins.
- Add the korma curry paste, mango chutney, tomato purée, coconut milk and chicken stock, and simmer for about 8 mins. Add the peas and cook for a further 2-3 mins.
- Season to taste then serve with mini poppadums and rice.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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