Ingredients

Serves 4-6

This recipe is simple to make, but with a delicious mild, fruity curry flavour that children will also enjoy. It is great served with poppadums and fluffy white rice. It is also suitable for freezing.

2 tbsp vegetable oil
1 onion peeled and chopped
1 small carrot cut into matchsticks
1 clove garlic crushed
1 medium apple, peeled and thinly sliced
100g baby sweetcorn, cut in half
2 chicken breasts, cut into bite sized chunks
1 tbsp Korma curry paste (any brand)
½ tbsp mango chutney
1 tbsp tomato puree
150 ml coconut milk
1 chicken stock cube dissolved in 150 ml boiling water
100g frozen peas 
Salt and freshly ground black pepper
Cooked rice
Poppadums or Naan bread (optional)

Method

Saute the onion, garlic and carrot in a frying pan. Add in the apple and sweetcorn and cook a little.

Transfer cooked vegetables to a pan. Add the chicken and sauté. Add the rest of the ingredients for the sauce, adding in the peas a few minutes before the end of the cooking time.

Serve over cooked rice with some poppadums (or Naan bread) on the side.

Notes
Make two portions and freeze one for another night.