Annabel Karmel’s fruity chicken korma

  • Makes 4 portions

A mild & fragrant curry that looks colourful and has a gentle but tantalising taste

  • 1½tbsp sunflower oil
  • 1 medium onion, finely chopped
  • ½ red pepper, diced
  • 1 small-to-medium apple, peeled and finely sliced
  • 2 chicken breasts, sliced into 2cm cubes
  • 1½tbsp korma curry paste
  • 1tsp garam masala
  • 300ml coconut milk
  • 100ml chicken stock
  • 1½tbsp mango chutney
  • 6 baby corn, sliced on the diagonal
  • 50g frozen peas
  • 2tsp lime juice or lemon juice
  • 1tsp cornflour


  • Step 1

    Heat the oil in a deep frying pan or wok. Add the onion and red pepper and stir-fry for 3 minutes. Add the apple slices and sauté for 2 minutes.

  • Step 2

    Add the chicken and stir-fry until sealed. Add the curry paste and garam masala, then the coconut milk, stock, mango chutney and baby corn.

  • Step 3

    Bring up to the boil and simmer for three minutes. Add the peas and citrus juice and cook for 2-3 minutes.

  • Step 4

    Mix the cornflour with 2tbsp of cold water. Add to the curry and stir until slightly thickened. Serve with rice. 

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