1 chicken, cut into about 8 pieces<br />
a little plain flour for coating<br />
vegetable oil for frying<br />
2 onions, chopped<br />
2 tbsp mild curry powder<br />
6 tbsp tomato puree<br />
900ml chicken stock<br />
1 cooking apple (about 225g) peeled, cored and thinly sliced<br />
1 large carrot, thinly sliced<br />
2 lemon slices<br />
75g sultanas<br />
1 bay leaf<br />
4 tsp light soft brown sugar<br />
a little salt and black pepper<ol>
<li>Preheat the oven to 180C / 350F.</li>
<li>Trim any fat from the chicken and trim the skin. Coat the chicken with a little flour seasoned with salt and pepper.</li>
<li>Fry in the oil until lightly golden, then drain on kitchen paper and place in a casserole dish. Heat 2 tablespoons of oil in a frying pan and sauté the onions for about 10 minutes or until softened but not coloured.</li>
<li>Stir in the curry powder and the puree and cook for a further 2 to 3 minutes. Stir in 2 tablespoons of flour, then stir in 300ml (10 fl oz) of the stock.</li>
<li>Add the sliced apple, carrot, lemon slices, sultanas, bay leaf, brown sugar and the remaining stock. Season with salt and pepper.</li>
<li>Pour the sauce over the chicken in the casserole, cover and cook in the oven for 1 hour.</li>
<li>Remove the lemon slices and bay leaf, take the chicken off the bone and cut into pieces before serving.</li>
</ol>
Mulligatawny Chicken Curry
Big on flavour & packed full of fruits & veggies, this curry is a family favourite & tastes great served with fresh & crispy poppadoms.
