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Fruity chicken curry

Fruity chicken curry

Fruity chicken curry

PT1H30M

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1
Place a frying pan over a medium heat and add 1 tbsp of oil
  • 1 tbsp of olive oil
2
Add 150g of apple and 75g of pineapple, along with the carrot, onion and garlic, fry for 3-4 minutes
  • 150g of apple, peeled, cored and diced
  • 100g of carrots, diced
  • 75g of fresh pineapple, peeled and cored
  • 1 onion, diced
  • 2 garlic cloves, crushed
3
Add the curry powder and cook for a minute. Then, add the tomato purée, cook for another minute before adding the pineapple juice
  • 35g of mild curry powder
  • 25g of tomato purée
  • 500ml of 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
  • 1 pinch of salt
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
  • 200g of basmati 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
  • 300ml of water
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
  • 2 skinless chicken breasts, cut into 3cm cubes
  • 1 tbsp of olive oil
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
  • 75g of apple, peeled, cored and diced
  • 75g of fresh pineapple, peeled and cored

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