Annabel Karmel's fruity chicken curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 2 large portions
Ingredients
- 2 tbsp vgetable oil
- 1 onion, peeled and chopped
- 1 carrot, cut into matchsticks
- 1 clove of garlic, crushed
- 1 apple, peeled and thinly sliced
- 2 chicken breasts, cut into bite-sized chunks
- 1 tbsp korma curry paste
- 1 tbsp mango chutney
- 1 tbsp tomato purée
- 150ml coconut milk
- 150ml chicken stock
- 100g frozen peas
- salt and pepper
- rice to serve
Method
- STEP 1
Heat the oil in a wok or frying pan and sauté the onion and carrot for 4 minutes or until it's beginning to soften.
- STEP 2
Add the garlic and sauté for half a minute. Then add the apple and fry for 3 minutes. Add the chicken and fry for a further 4 minutes, until browned all over.
- STEP 3
Add the korma curry paste, mango chutney, tomato purée, coconut milk and chicken stock and simmer for about 7 minutes.
- STEP 4
Add the peas and cook for 4 to 5 minutes, until the chicken is cooked through and the sauce has thickened. Season to taste.