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.
- 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.
- 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.
- Add a pinch of salt, reduce the heat, cover and cook gently for 45 minutes to 1 hour or until the carrots are tender.
- 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.
- 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.
- 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.
- 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.
- 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.
- Return the pan to the heat and cook for a further 3-5 minutes, or until the chicken is cooked through
- Just before serving, stir the remaining diced pineapple and apple into the curry. Serve immediately with the cooked rice.
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