Fruity chicken korma

Prep: 10 mins

Cook: 20 mins

This recipe comes from Annabel Karmel's My First Cookbook and so not only is it suitable for kids but they can also help you make it! This korma is a delicious, healthier alternative to a take away

1.5 tbsp sunflower oil
1 medium onion, finely chopped
Half red pepper, diced
1 small to medium apple, peeled and finely sliced
2 chicken breasts, sliced into 2 cm cubes
One and a half tbsp korma curry paste
1 tsp garam masala
300 ml coconut milk
100 ml chicken stock
One to one and a half tbsp mango chutney
1 tbsp soy sauce
6 baby corn sliced on the diagonal
50g frozen peas
2 tsp lime juice or lemon juice
1 tsp cornflour

Heat the oil in a deep frying pan or wok. Add the onion and red pepper and stir fry for 3 minutes.

Add the apple slices and sauté for 2 minutes.

Add the chicken and stir fry until sealed. Add the curry paste and garam masala, then the coconut milk, stock, mango chutney, soy sauce and baby corn.

Bring up to the boil and simmer for 3 minutes.

Add the peas and lime juice and cook for 2 to 3 minutes.

Mix the cornflour with 2 tbsp of cold water.

Add to the curry and stir until slightly thickened.

Serves
4

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Chicken, Vegetables, Rice

Recipe Type
Dinner, Family Dinners, Kids Food, One Pot

Cuisine
Asian

Special Info
Nut free, Egg free, Pregnant Mums

Level of Difficulty
Easy