132
Chicken korma
Serves 4
Ingredients:
1 medium onion, finely chopped
1 large eating apple, finely
chopped
25 g (1 oz) butter
1 tbsp mild curry powder
1 tbsp plain flour
1 tbsp mango chutney
25 g (1 oz) sultanas
1 tbsp creamed coconut
1 tbsp tomato purée
1 banana, mashed
275 ml (
1
/
2
pint) chicken stock
4 boneless chicken breasts
Method:
1. Place the butter, onion and apple into a solid
container and cook at 120°C for 5 minutes or
100°C for 10 minutes.
2. Add the curry powder, plain flour, mango
chutney, sultanas, creamed coconut, tomato
purée, mashed banana and chicken stock.
Stir thoroughly.
3. Cut the chicken breasts into 2.5 cm
(1 inch) cubes and mix into the other
ingredients.
4. Cover the dish with a lid or with foil.
Cook at 120°C for a further 10 minutes or
100°C for 20 minutes, until the chicken is
cooked.
5. Serve with basmati rice, naan bread and a
little mango chutney.
Tip
Instead of the curry powder, use
korma curry paste which is readily
available from supermarkets.
