Fruity Chicken Curry Recipe
An easy family friendly fruity curry recipe.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Savoury
Cuisine: Family Food
Servings: 4 - 6
- 1 tsp Olive oil
- 4 Chicken breasts chopped into chunks
- 2 Small onions chopped finely
- 1 Garlic clove crushed
- 15 g Mild curry powder
- 100 g Carrots grated
- 15 g Plain flour
- 25 g Tomato puree
- 500 ml Vegetable stock
- 25 g Sultanas
- 1 Small banana peeled
- 50 g Mango chutney
- 100 g Bramley apple peeled and cored
- 200 g Petit pois frozen
Heat the oil in a saucepan and brown the chicken chunks all over.
Remove the chicken from the pan, put to one side. Add in the onions, garlic and curry powder, cook for 3 - 4 minutes until softened.
Add the carrots, flour and tomato puree and cook for a further 3 - 4 minutes. Add the chicken back into the pan along with the stock.
Meanwhile, blend the sultanas, banana, chutney and apple until it's a smooth consistency. Pour this into the saucepan with the curry.
Put a lid on and cook on a low - medium heat for about 20 minutes until the chicken is cooked through. (Add a splash of water if the curry begins to dry out.)
Add the peas and cook for a further 10 minutes.
Serve with rice and poppadums.
Calories: 331kcal | Carbohydrates: 46g | Protein: 29g | Fat: 4g | Cholesterol: 72mg | Sodium: 681mg | Potassium: 974mg | Fiber: 7g | Sugar: 23g | Vitamin A: 4960IU | Vitamin C: 33mg | Calcium: 60mg | Iron: 3mg