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Annabel Karmel's fruity chicken curry

• Annabel Karmel

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2 large portions

Easy

Prep: 10 mins

Cook: 25 mins

A tasty, speedy Indian dish for small – and big – kids, from the UK's bestselling children's food expert. Suitable from 18 months

Easily doubled

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Skip to ingredients

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.

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

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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.

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Authors

Annabel Karmel

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