Serves 2
Ready in 20 minutes
This has a lovely mild, fruity curry flavour and is suitable for freezing.
2 tbsp vegetable oil
1 onion, chopped
1 small carrot, cut into matchsticks
1 garlic clove, crushed
1 Pink Lady� apple, peeled and thinly sliced
2 skinless chicken breasts (about 350g), cut into bite-size chunks
1 tbsp korma curry paste
� tbsp mango chutney
1 tbsp tomato pur�e
150ml coconut milk
150ml chicken stock
100g frozen peas
Mini poppadums and cooked rice, to serve
1. Heat the oil in a wok or frying pan over a medium heat. Add the onion and carrot to the pan and saut� for 3 minutes. Add the garlic and saut� for 30 seconds, then add the apple and stir-fry for 3 more minutes. Add the chicken and stir-fry for a further 3 minutes.
2. Add the korma curry paste, mango chutney, tomato pur�e, coconut milk and chicken stock, and simmer for about 8 minutes. Add the peas and cook for a further 2-3 minutes.
Season to taste. Serve with mini poppadums and rice.
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