Fruity chicken curry

by Mark Dodson
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Ingredients

Fresh Meat

  • 2 skinless chicken breasts, cut into 3cm cubes

Fruit & Vegetables

  • 225g of apple, peeled, cored and diced
  • 150g of fresh pineapple, peeled and cored
  • 100g of carrots, diced
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 500ml of pineapple juice

Spices & Dried Herbs

  • 35g of mild curry powder

Store Cupboard

  • 25g of tomato purée
  • 1 pinch of salt
  • 200g of basmati rice

Oils & Vinegars

  • 2 tbsp of olive oil

Beverages

  • 300ml of water