1970s-style chicken curry
An average of 2.8 out of 5 stars from 6 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Egg-free
Take a trip back in time with this super-easy chicken curry, flavoured with apple, sultanas and toasted almonds.
Ingredients
- butter: 30g/1oz unsalted butter
- onion: 1 onion, finely chopped
- apple: 1 green eating apple, finely chopped
- curry powder: 2–3 tsp curry powder
- plain flour: 1 tbsp plain flour
- chicken stock: 350ml/12fl oz chicken stock
- roast chicken: ½ leftover roast chicken, torn into pieces
- double cream: splash double cream
- lemon juice: 1 squeeze lemon juice
- sultanas: 2 tbsp sultanas
- almonds: 2 tbsp toasted almonds
- black pepper: salt and freshly ground black pepper
- basmati rice: freshly cooked basmati rice, to serve
Method
Melt the butter in a large pan. Add the onion and apple and cook over a medium heat until soft.
Add the curry powder and cook for a minute or so, then stir in the flour.
Pour in the stock and stir to combine. Add the chicken. Cook for 2–3 minutes, or until the chicken is warmed through.
Stir through the cream and lemon juice, then season to taste.
Scatter over the sultanas and almonds and serve with freshly cooked basmati rice.
