Easy chicken and coconut curry
Serves 6 people, takes 30 to 40 minutes to make.
How to make
Place the chicken, onion, apple, chutney, curry powder, tomato paste and seasoned tomatoes in a medium saucepan.
Bring gently to a simmer, stirring from time to time. When simmering add the kaffir lime and bay leaves. Cover and cook for around 15-20 minutes. Remove the lid and stir in the coconut cream.
Serve with cooked rice.
Add a couple of cups of frozen green beans towards the end of the cooking time.
Serve leftover curry wrapped in a flat bread with salad greens as a tasty lunch.
Thicken the gravy with cornflour and put into filo pastry parcels or puff pastry pies.
What you will need: