Chicken curry is is one of my favourite family recipes. Simple to make but with a delicious mild, fruity curry chicken flavour. If you like you could add some baby swetcorn. Its great served with poppadums and fluffy white rice.
Children often have more sophisticated tastes than we might imagine. Lots of children like olives and even sushi. I design the menus for Asquith of the largest nursery groups in the country and we asked one thousand children in the nursery what their favourite meal was. Well, you will never guess, it was Chicken Curry with Spaghetti Bolognese coming a close second.
2 tbsp vegetable oil
Heat the oil in a wok or frying pan and sauté the onion and carrot for 3 minutes.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 4 minutes
Add the Korma curry paste, mango chutney, tomato puree, frozen peas, coconut milk and chicken stock and simmer for about 10 minutes. Season to taste.
Suitable for freezing