Annabel Karmel’s chicken curry strips with curry sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 3 portions
Ingredients
For the curry sauce
- 1 tbsp sunflower oil
- 1 small onion, chopped
- ½ apple, grated
- ¼ tsp ground ginger
- 1½ tsp mild curry paste, such as Korma
- 250ml unsalted chicken stock
- 150ml coconut milk
- 2 dried apricots, chopped
- 150g butternut squash, diced
For the chicken strips
- 1 tsp mild curry paste, such as Korma such as Korma
- 1 tsp mango chutney
- ½ tsp sunflower oil
- 1 boneless chicken breast, sliced into strips
Method
- STEP 1
Preheat the oven to 200ºC (fan 180ºC)/400F/gas mark 6. Line a baking sheet with foil.
- STEP 2
To make the curry sauce, heat the oil in a saucepan. Add the onion, apple, and ginger. Fry for 5 minutes over a medium heat. Add the curry paste and fry for 10 seconds.
- STEP 3
Add the stock, coconut milk, apricots and butternut squash. Bring to the boil, then cover and simmer for 15 minutes. Blend until smooth using a hand blender.
- STEP 4
Meanwhile, for the chicken strips, mix the curry paste, mango chutney and oil together. Add the chicken and coat. Arrange on the baking sheet.
- STEP 5
Bake the chicken in the preheated oven for 10 to 12 minutes, until browned and cooked through. Once cooled, serve with the curry sauce