Annabel Karmel's fruity chicken curry recipe

Annabel Karmel's fruity chicken curry is suitable for kids aged 18 months or older, so the whole family can enjoy a curry night. 

Curry is the nation's favourite food so why not get your kids into it nice and early? This simple and easy to make curry is mild and tasty, perfect for young palates but delicious enough to serve to the whole family. The fruity additions like the apple and the mango chutney add a lovely sweet sourness that everyone will love. This recipe serves 2 but it's easy to double up the amounts if you want to serve it to more people. It's easy to make thanks to the shop-bought korma paste and is ready to serve up in just 30 minutes. 

Ingredients

• 2 tbsp vegetable oil
• 1 onion peeled and chopped
• 1 small carrot cut into matchsticks (75g)
• 1 clove garlic, crushed
• 1 medium apple, peeled and thinly sliced
• 2 chicken breasts (350g) cut into bite sized chunks
• 1 tbsp korma curry paste
• ½ tbsp mango chutney
• 1 tbsp tomato puree
• 100g (¾ cup) frozen peas
• 150ml/5 fl oz coconut milk
• 1 chicken stock cube dissolved in 150ml boiling water
• Salt and freshly ground black pepper

Method

1. To make this chicken curry recipe, heat the oil in a wok or frying pan and sauté the onion and carrot for 3 mins. Add the garlic and sauté for half a minute. Then add the apple and stir fry for 3 mins. Add the chicken and stir-fry for 4 mins.
2. Add the korma curry paste, mango chutney, tomato purée, frozen peas, coconut milk and chicken stock and simmer for about 10 mins. Season to taste.

Top tip for making Annabel Karmel's fruity chicken curry

Add some baby sweetcorn if you like. You can make the curry hotter by using a different curry paste like tikka masala or balti.

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