A Simple Curry for an Autumn Eve


Ingredients

 Approx 300g roast chicken

Olive oil

1 Onion

2 tsp medium curry powder

100ml water

1 Apple

2 tsp chutney

Chicken stock

250ml boiling water

 

 

                                                                                     

Preparation

Begin by chopping the onion and fry in a little oil on a medium heat in a large saucepan.  Once softened, add curry powder and mix with the onions.  Add water to loosen the mixture.  Cook for 2 minutes to cook out the rawness of the spices and then add in the chicken. 

Mix with the onions and the spices and then add the stock.  Add the rest of the ingredients and bring to the boil.  Simmer for 40 minutes stirring occasionally.  Serve with rice of your choice.

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