You wouldn't normally expect to see pineapple and apple in a children's chicken dish, but Mark Dodson's curry proves that the combination can work well. It's a great kids recipe, its spice is subtle and the flavours will appeal to a child's palate

Method
1.
Place a frying pan over a medium heat and add 1 tbsp of oil
2.
Add 150g of apple and 75g of pineapple, along with the carrot, onion and garlic, fry for 3-4 minutes
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Tasty trivia
Unrelated to the apples that grow on trees, a pineapple is actually comprised of many ‘fruitlets'. The flowers are around the core of the pineapple, and when they become fruit, they fuse together
3.
Add the curry powder and cook for a minute. Then, add the tomato purée, cook for another minute before adding the pineapple juice
4.
Add a pinch of salt, cover and cook gently for 45 minutes to 1 hour, or until the carrots are tender and cooked through
5.
Meanwhile, add the rice to a small pot, cover in cold water. Rinse by moving the rice around with your hands. Pour off the white milky water and repeat twice more
Room for a little one
Supervise children while they wash the rice, as the grains are an interesting texture when uncooked. Let them run their hands through to help rinse the rice
6.
Drain the excess water, leave to stand for 20 minutes. Add the 300ml of water and place the pot over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible
7.
Cook for 12 minutes, or until the rice is just cooked. Remove from the heat and allow to stand, covered, for 2 minutes before serving
8.
Once the curry sauce is cooked, use a blender or hand blender to blitz until smooth, blending in batches if necessary. Once smooth, return the sauce back to the pan
9.
In a separate pan, heat the remaining olive oil and fry the cubed chicken until lightly browned, then add to the sauce
10.
Return the pan to the heat and cook for a further 3-5 minutes, or until the chicken is cooked through
11.
Just before serving, stir the remaining diced pineapple and apple into the curry. Serve immediately with the cooked rice
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Ingredients

Fruity chicken curry

Steamed rice

Equipment

  1. Blender

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Nutrition (per Portion)

Calories

488
24%

Sugars

28g
31%

Fat

11g
16%

Saturates

2g
9%

Salt

357mg
6%
of an adult's guideline daily amount
Mark Dodson's curry recipe is more than a little bit fruity. It contains apple and pineapple which serve to counter the piquancy of the spices and provide a tasty dish

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