The list of ingredients is fairly small and it can be whipped up in a relatively short time.
The recipe serves two and is pretty customisable. You could throw in a diced stalk of celery, or a whole apple, dried cranberries instead of sultanas or even a few nuts. When I came to make this the other night I realised I didn't have any apricots (boo!) I did, however, have some cashew nuts so I threw those in instead and it was pretty awesome!
A tip for the apple is to choose the crunchiest one you can - I made the mistake of using a 'softer' one last time I made it and the apple was a little soggy, but then I always prefer my apples crunchy - if you don't, just add whichever apples you like as it won't really effect the recipe.
I usually make this recipe with cooked chicken - sometimes I can pick up a discounted fresh chicken from Co-Op for about £1.50 so I cook it as soon as I get home, strip off the meat and portion it into bags and freeze it to later use in pasta dishes, sandwich fillings and curries.
- 20g of butter (or a couple of sprays of light oil if you're calorie counting)
- 2 fresh chicken breasts, diced (or 200g cooked chicken, shredded)
- 1 onion, sliced
- 4 cloves garlic, crushed
- 3 tbsp curry powder
- 1/2 apple, diced
- Small handful of apricots, diced
- 70g sultanas
- 500ml chicken stock
- Salt to taste
Add onion and garlic to the pan and saute until translucent - about 6 minutes. If you're using pre-cooked chicken, add it to the pan now and stir in the curry powder. You may need to add a little water to stop the powder sticking to the bottom of the pan.
Add apple, apricots, sultanas (or whatever fruit/nuts you've chosen) and stock. Season with salt if you wish. Simmer for 10 minutes of until the sauce thickens.
I usually serve with 70g (dried weight) of brown rice or over a baked potato.
Do you have a fruity curry recipe? What fruit do you use?