Fruity Chicken Curry

curry snap

A zingy zesty curry with variable spice levels so it can be tailored to your family’s taste

3 chicken breasts
1 onion
1 tin of chopped tomatoes
3 tbsp mango chutney
2tsp curry powder (or to taste)
1 cooking apple
1 tbsp black treacle
1 veg stock cube
Rice to serve

Really easy this one! Simply chop everything and put it in a stoneware baker with the chutney, curry powder, treacle and stock cube. Add enough water to give it a nice consistency and give it a good stir. Cook on 180-200 for 30 mins and serve with rice cooked in the Microwave rice cooker.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s