Easy mild chicken curry

Serves: 4

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Cook Time: 90

HEALTHY INDIAN RECIPES FROM ANJUM ANAND
10 EASY CHICKEN CURRY RECIPES
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For the curry

• 2 skinless chicken breasts, cut into 3cm cubes
• 225g of apple, peeled, cored and diced
• 100g of carrots, diced
• 1 onion, diced
• 150g of fresh pineapple, peeled and cored
• 2 garlic cloves, crushed
• 35g of mild curry powder
• 25g of tomato purée
• 500ml of pineapple juice
• 1 pinch of salt
• 2 tbsp of olive oil

For the steamed rice

• 200g of basmati rice
• 300ml of water

Method

1. Heat a tablespoon of oil in a frying pan over a medium heat.
2. Fry the garlic, onion and carrot in the oil, and then add 150g of apple and 75g of pineapple.
3. Add the curry powder and cook for 1 minute. Next, add the tomato purée, cook for another minute and then pour in the pineapple juice.
4. Add a little salt, then cover and simmer for 45 minutes to an hour until carrots are tender.
5. Whilst the curry is cooking, wash the rice three times. Drain the excess water and leave to stand for 20 minutes. Add 300ml of water and cook the rice over a high heat. Bring to the boil, cover then simmer on a very low heat for 12 minutes, or until the rice is cooked. Remove from heat and allow to stand for 2 minutes before serving.
6. Once the curry sauce is cooked, use a hand blender or blender to blitz until smooth. Return sauce to the pan.
7. Heat the remaining olive oil in a separate pan and fry the chicken until lightly browned, then throw into the sauce.
8. Reheat the sauce with the chicken for about 3-5 mins or until the chicken is cooked.

9. To serve, stir in the leftover pineapple and apple into the curry, and then serve with the cooked rice.
   
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