4 medium chicken pieces, about 4 oz each, diced
2 tablespoons seasoned flour (salt and pepper the flour to taste)
1.5 oz (a largish knob) of butter
1 tablespoon olive oil
2 small onions, chopped
1 clove of garlic, crushed or chopped
1 or 2 teaspoons curry powder to taste
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 tablespoon chutney mango if possible
A small handful of raisins or sultanas ‘l4 pt (1 cup) of milk or chicken stock or ¼ pt (1 cup) of water plus a little milk
Salt and pepper
1 eating apple, peeled and chopped
¼ pt (1 cup) yoghurt
What you will need
Large frying pan
Toss the chicken pieces in the seasoned flour.
Meanwhile heat the butter and oil in a large saucepan.
Add the chicken pieces and fry until brown all over. Remove and set aside.
Add the onions and garlic to the remaining oil and fry gently on low heat until pale gold.
Stir in the curry powder, ginger, cinnamon, chutney, dried fruit and stock or milk mixture.
Bring to the boil and put back the chicken.
Season to taste and add the apple pieces.
Simmer until the chicken is cooked.
Allow to cool for a few minutes then stir in the yoghurt and simmer gently for another 5 minutes max if you are not worried about the yoghurt splitting care less about the cooling and simmer time at the end.
To make rice
Serve with rice or noodles. 1 cup of rice to 2 cups of salted water serves two people. Bring the water to the boil, add the rice, cover and simmer until all the water is absorbed; about 20 minutes. Or use ‘boil-in-the-bag’ rice follow packet instructions .