This fruity, mild curry will soon become a family favourite. It's all made in one pan, so is super-quick and easy to make.


  • 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


  • 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.

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