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Veggie Packed Chicken Curry

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Veggie Packed Chicken Curry

There’s no reason why the whole family shouldn’t join in on curry nights – especially when the food is this good! Renowned for getting kids exploring and enjoying new flavours, my Fruity Chicken Curry is a must-try with just the right amount of mild spice and flavour.

Ingredients

3 tbsp vegetable oil
2 onions peeled and chopped
3 small carrots cut into matchsticks
2 cloves garlic, crushed
2 large apples, peeled and thinly sliced
100g tinned sweetcorn
3 chicken breasts cut into bite-sized chunks
2 to 3 tbsp Korma curry paste
1 to 2 tbsp mango chutney
2 tbsp tomato puree
1 x 400g can coconut milk
400 ml good chicken stock
200g frozen peas
salt and freshly ground black pepper

Method

  1. Seal the chicken in a hot pan with a little oil until sealed on all sides- don’t crowd the pan so best to do this in batches, then remove the chicken and set it aside.
  2. 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.
  3.  Add the Korma curry paste, apple mango chutney, tomato puree, coconut milk, chicken stock, and sweetcorn, and simmer for about 10  minutes. Add the chicken and peas for the last 4/5 minutes.  Season to taste and serve with rice.

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