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  • 1 apple
  • 150g basmati rice
  • 1 brown onion
  • 100g carrots
  • 2 chicken breast
  • 1 chicken stock cube
  • 50g coconut cream sachet
  • 80g garden peas
  • 1 tbsp korma curry powder
  • 25g mango chutney
  • 1 tbsp tomato paste
  • Vegetable oil
  • Salt & pepper


  1. Add the basmati rice and 350ml cold water to a pot with a lid and bring to the boil over a high heat
  2. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving
  3. Meanwhile, peel and finely dice the onion. Top, tail, peel and chop the carrot into matchsticks. Peel and finely chop (or grate) the garlic. Peel and finely slice the apple
  4. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat . Once hot, add the carrot and onion with a pinch of salt and cook for 4 min or until beginning to soften
  5. Meanwhile, cut the chicken breasts into bite-size pieces
  6. Boil a kettle
  7. Once the onion and carrot have softened, add the chopped garlic and cook for 1 min. Add the sliced apple and cook for a further 3 min
  8. Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly . Dissolve the chopped coconut cream and chicken stock cube 400ml boiled water – this is your coconut stock
  9. Add the sliced chicken and korma powder to the vegetables and cook for 4 min or until they’re browned all over. Add the coconut stock, mango chutney and tomato paste to the pan, increase the heat to high and bring to the boil. Once boiling, reduce the heat to medium-low and cook for 5 min
  10. Add the garden peas and cook for a further 4-5 min or until the chicken is cooked through and the sauce has thickened to a curry-like consistency
  11. Season with a pinch of salt and pepper
  12. Serve the fruity chicken curry over the basmati rice. Enjoy!
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