Ingredients:
2 Chicken breasts (cut into bite sized pieces)
2 Tbsp oil
1 onion, chopped
1 small carrot (cut into 1 inch long strips)
1 clove garlic, crushed
1 medium apple, peeled and thinly sliced
1 tbsp Korma curry powder
1/2 tbsp mango chutney
1 tbsp tomato puree
100g frozen peas
150 ml milk
1 chicken stock cube dissolved in 150 ml boiling water
salt and freshly ground black pepper
1 onion, chopped
1 small carrot (cut into 1 inch long strips)
1 clove garlic, crushed
1 medium apple, peeled and thinly sliced
1 tbsp Korma curry powder
1/2 tbsp mango chutney
1 tbsp tomato puree
100g frozen peas
150 ml milk
1 chicken stock cube dissolved in 150 ml boiling water
salt and freshly ground black pepper
How to Cook:
- Heat oil in a fry pan.
- Fry the onion and carrot for 3 minutes.
- Add garlic and sauté for half a minute.
- Now add the apple and Stir Fry for 3 minutes.
- Add chicken and stir fry for 4 minutes.
- Add Korma curry powder, mango chutney, tomato puree, frozen peas, coconut milk and chicken stock and simmer for about 10 minutes.
- Sprinkle ground black pepper and salt to taste.
- Serve with naan or rice.
