Does anyone have a spicy, hot and fruity chicken curry recipe?
Fruity chicken curry with coriander rice Apricots, apples and natural yoghurt give a tangy taste to this simple chicken curry. Use Quorn instead of chicken for a satisfying vegetarian option. Serves 1 2 sprays of oil 1 small onion, finely chopped 1 garlic clove, crushed 85g (3oz) boneless chicken breast, skinned and thinly sliced 2 tsp curry paste 1 tsp tomato purée 100ml (3.5 fl oz) chicken stock 2 ready-to-eat dried apricots, chopped 1 small eating apple, peeled and sliced Salt and black pepper 1 tsp cornflour 2 tbsp natural low-fat yoghurt 55g (2oz) basmati rice Fresh coriander leaves, chopped Preparation 1. Cook the rice following packet instructions. 2. Meanwhile, spray a small non-stick saucepan lightly with oil and when hot, add the onion and garlic. Cook over a medium heat for a few minutes, stirring occasionally, until soft but not brown. 3. Add the chicken to the pan and cook quickly, stirring occasionally for 3-4 minutes. 4. Stir in the curry paste and tomato purée, then add
