(h)fruity chicken curry Great British Chef TESCO

Mark Dodson’s fruity chicken curry recipe

3 ratings

Many children can be put off by spicy food, but this recipe gives a curry flavour while only using mild curry powder. It’s not too hot, and plenty of pineapple means it’s more fruity than spicy. See method

  • Serves 4
  • 25mins to prepare and 55mins to cook
  • 270 calories / serving

Ingredients

    For the fruity chicken curry

    • 2 skinless chicken breasts, cut into 3cm cubes
    • 225g (7½ oz) apple, peeled, cored and diced
    • 100g (3½ oz) carrots, diced
    • 150g (5 oz) fresh pineapple, peeled and cored
    • 1 onion, diced
    • 2 garlic cloves, crushed
    • 35g (1½ oz) mild curry powder
    • 25g (1 oz) tomato puree
    • 500ml (17fl oz) pineapple juice
    • 2tbsp olive oil

    For the steamed rice

    • 200g (7 oz) basmati rice

Each serving contains

  • Energy

    1145kj
    270kcal
    14%
  • Fat

    8g 11%
  • Saturates

    1g 5%
  • Sugars

    28g 31%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 31.9g Protein 20.6g Fibre 6.4g

Method

  1. Heat 1 tbsp of olive oil in a large saucepan over a medium heat. Add 150g of apple and 75g of pineapple, the carrot, onion and garlic to the pan and cook for 3-4 minutes, or until the onions are slightly soft.
  2. Add the curry powder and cook for a minute to release the flavour. Add the tomato puree and cook for another minute before adding the pineapple juice.
  3. Add a pinch of salt, reduce the heat, cover and cook gently for 45 minutes to 1 hour or until the carrots are tender.
  4. Meanwhile, add the rice to a pan and cover generously in cold water. Rinse by moving the rice around with your hands before pouring off the white milky water. Repeat twice.
  5. Drain off the excess water and allow the rice to stand for 20 minutes. Cover with the 300ml of water and over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible.
  6. Cook for 12 minutes (it’s important you don’t remove the lid during this step). Remove from the heat and allow to stand – covered - for 2 minutes before serving.
  7. Once the curry sauce is cooked, use a blender or hand blender to blitz until smooth. Once smooth, return the sauce back to the pan.
  8. In a separate pan, heat the remaining oil and fry the chicken until lightly browned, in batches if necessary. Cut into a thick portion and check that it is cooked through, with no pink showing. Once cooked, add to the sauce.
  9. Return the pan to the heat and cook for a further 3-5 minutes, or until the chicken is cooked through
  10. Just before serving, stir the remaining diced pineapple and apple into the curry. Serve immediately with the cooked rice.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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