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2tbsp vegetable oil
1 onion peeled and chopped
1 small carrot cut into matchsticks (75g)
1 clove garlic, crushed
1 medium apple, peeled and thinly sliced
2 chicken breasts (350g) cut into bite sized chunks
1tbsp korma curry paste
½ tbsp mango chutney
1tbsp tomato puree
100g (¾ cup) frozen peas
150ml/5 fl oz coconut milk
1 chicken stock cube dissolved in 150ml boiling water
Salt and freshly ground black pepper
1. 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. Then add the apple and stir fry for 3 minutes. Add the chicken and stir-fry for 4 minutes.
2. Add the korma curry paste, mango chutney, tomato purée, frozen peas, coconut milk and chicken stock and simmer for about 10 minutes. Season to taste.
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