Ingredients

2 chicken breasts cut into chunks
3 tbsp vegetable oil
1 onion peeled and chopped
1 clove garlic, crushed
1 medium apple, peeled and thinly sliced
100g baby sweetcorn cut into quarters
1 tbsp Korma curry paste
½ tbsp mango chutney
1 tbsp tomato puree
100g frozen peas
150 ml coconut milk
1 chicken stock cube dissolved in 150 ml boiling water
salt and freshly ground black pepper

Method:

Heat 1 tbsp of the oil in a wok or frying pan and stir fry the chicken for about 4 minutes. Drain and set aside.

Heat the remaining oil in the wok and sauté the onion and garlic for 3 minutes, then add the apple and sweetcorn and stir fry for 3 minutes.

Add the Korma curry paste, mango chutney, tomato puree, frozen peas, coconut milk  and chicken and simmer for 15 to 20 minutes.  Season to taste.

Information:
MAKES 4 PORTIONS

Suitable for freezing