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A flavoursome curry that kids will love. Serve with fluffy white rice & some poppadums.

Ingredients

  • 3 tbsp vegetable oil
  • 2 chicken breasts cut into chunks
  • 1 onion, peeled & chopped
  • 1 garlic clove, crushed
  • 1 medium apple, peeled & thinly sliced
  • 100 g baby sweetcorn, cut into quarters (optional)
  • 1 tbsp Korma curry paste
  • 1/2 tbsp mango chutney
  • 1 tbsp tomato puree
  • 100 g frozen peas
  • 150 ml coconut milk
  • 1 chicken stock cube dissolved in 150 ml boiling water
  • salt and freshly ground black pepper

Method

  1. Heat 1 tbsp oil in a wok or frying pan and stir-fry the chicken for about 4 minutes.
  2. Remove chicken and set aside.
  3. Heat the remaing oil in the wok and sauté the onion and garlic for 3 minutes.
  4. Next, add the apple and sweetcorn (if using) and sti-fry for 3 miutes.
  5. Add the korma curry paste, mango chutney, tomato purée, frozen peas, coconut milk, chicken stock and chicken pieces and simmer for 15 to 20 minutes.
  6. Season to taste.
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