Ingredients
3 tbsp vegetable oil
2 chicken breasts, cut into chunks
1 onion, peeled and chopped
1 garlic clove, crushed
1 medium apple, peeled and thinly sliced
100g baby corn, cut into quarters
1 heaped tbsp korma curry paste
1/2 tbsp mango chutney
1 tbsp tomato puree
150ml coconut milk
1 chicken stock cube dissolved in 150ml boiling water
100g frozen peas
salt and freshly ground black pepper
Preparation
STEP ONE: Heat 1 tablespoon of the oil in a wok or frying pan and stir fry the chicken for about 4 minutes. Remove the chicken and set aside.
STEP TWO: Heat the remaining oil in the wok and saute the onion and garlic for 3 minutes, then add the apple and baby corn and stir fry for 3 minutes.
STEP THREE: Add the korma curry paste, mango chutney, tomato puree, coconut milk, chicken stock and chicken pieces and simmer for about 12 minutes. Add the frozen peas and cook for 3 to 4 minutes. Season to taste.
