Fruity Chicken Curry


Serves: 2
• 25g butter
• 2 chicken breast fillets, diced
• 1 onion, sliced
• 4 garlic cloves, minced
• 3 tablespoons curry powder
• 1/2 apple, diced
• 1 stalk celery, chopped
• 1/2 red pepper, chopped
• 75g (3 oz) sultanas
• 500ml (17 fl oz) chicken stock
• salt to taste


1. Melt butter in a heavy large frying pan over medium heat. Add the chicken and brown on all sides for about 7 minutes. Transfer to a plate.
2. Add the onion and garlic to the same frying pan and sauté for about 6 minutes, or until translucent. Stir in the curry powder. Return chicken to pan. Add the apple, celery, red pepper, sultanas and stock. Season with salt. Cover and simmer for 10 minutes, or until the sauce thickens. Serve with rice.