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  • 3 tbsp sunflower oil
  • 2 chicken breasts, cut into chunks
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 medium apple peeled and thinly sliced
  • 100g baby corn cut into quarters
  • 1 1/2 tbsp korma curry paste (Patak)
  • 1/2 tbsp mango chutney
  • 1 tbsp tomato puree
  • 150ml low fat coconut milk
  • 1 chicken stock cube dissolved in 150ml boiling water
  • 100g frozen peas
  • A little salt and black pepper


  1. Heat 1 tbsp of the oil in a frying pan and stir fry the chicken for about 4 minutes. Remove the chicken and set aside.
  2. Heat the remaining oil and saute the onion and garlic for 3 minutes, then add the apple and baby corn and fry for 3 minutes.
  3. Add the korma curry paste, mango chutney, tomato puree, coconut milk, chicken stock and chicken pieces and summer for about 12 minutes.
  4. Add the frozen peas and cook for 3 to 4 minutes. Season to taste.
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