The sweetness of apple and pineapple are the perfect fruity foil for the mild spicing of Mark Dodson's chicken curry. Simple to make, all this vibrant bowl needs is some fluffy rice and perhaps some naan bread on the side.
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
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
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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
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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
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In a separate pan, heat the remaining olive oil and fry the cubed chicken until lightly browned, then add to the sauce
Mark Dodson speaks the language of comfort food with Shakespearean fluency, turning perfectly formed elements into down-to-earth (but heavenly) compositions.
