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.


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