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