1970s-style chicken curry
Take a trip back in time with this super-easy chicken curry, flavoured with apple, sultanas and toasted almonds.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 30g/1oz unsalted butter
- 1 onion, finely chopped
- 1 green eating apple, finely chopped
- 2–3 tsp curry powder
- 1 tbsp plain flour
- 350ml/12fl oz chicken stock
- Β½ leftover roast chicken, torn into pieces
- splash double cream
- 1 squeeze lemon juice
- 2 tbsp sultanas
- 2 tbsp toasted almonds
- salt and freshly ground black pepper
- freshly cooked basmati rice, to serve
Method
Melt the butter in a large pan. Add the onion and apple and cook over a medium heat until soft.
Add the curry powder and cook for a minute or so, then stir in the flour.
Pour in the stock and stir to combine. Add the chicken. Cook for 2–3 minutes, or until the chicken is warmed through.
Stir through the cream and lemon juice, then season to taste.
Scatter over the sultanas and almonds and serve with freshly cooked basmati rice.
