Serves: 5
Ingredients:
3 halves boneless skinless chicken breast cooked and sliced
2 oz margarine
1 1/2 tbsp of curry powder
1 cooking onion thinly sliced
1 pint (2 cups) chicken stock
1 apple peeled and chopped into cubes
2 oz of raisins ( I add a few more than that)
2 tbsp flour
1 tsp tumeric
1/2 mango chutney (I use Grey's or Bombay)
Directions:
1. Chop then cook chicken (set aside)
2. In large skillet melt margarine with curry in pan
3. Add onions cook on low heat until onions are translucent
4. Sprinkle flour and tumeric
5. Add chicken stock, stirring constantly on medium heat until everything starts to bubble
6. Add remaining ingredients including chicken
7. Simmer on low heat for 1/2 hour
8. Let recipe sit for one day in the fridge to allow infusion of flavours (only if time allows)
Freezes really well. I serve it on Basmati rice
Side dish suggestions: sliced bananas, dried coconut, raisins and mango chutney.
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