Annabel Karmel’s fruity chicken curry

A tasty and sweet Indian treat

  • 2 tbsp vegetable oil
  • 1 onion, peeled and chopped
  • 1 small carrot, cut into matchsticks 
  • 1 clove garlic, crushed
  • 1 medium apple, peeled and thinly sliced
  • 2 chicken breasts (350g), cut into bite-sized chunks
  • 1 tbsp korma curry paste
  • 2 tbsp mango chutney
  • 1 tbsp tomato purée
  • 150ml coconut milk   
  • 1 chicken stock cube dissolved in 150ml boiling water 
  • 100g frozen peas   
  • Salt and freshly ground black pepper
  • Rice


  • Step 1

    Heat the oil in a wok or frying pan and sauté the onion and carrot for 3 minutes.

  • Step 2

    Add the garlic and sauté for half a minute. Then add the apple and stir-fry for 3 minutes. Add the chicken and stir-fry for a further 4 minutes.

  • 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 3 minutes. Season to taste.

Taken from Annabel’s Kitchen: My First Cookbook (£12.99, Ebury Press)

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