Fruity Chicken Curry
Over a year ago
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Ingredients
- 2 tsp curry powder
- 1 apple
- 4 spring onions
- 6 oz mushrooms
- 2 tsp lemon juice
- 200 ml apple juice
- 2 small chicken fillets (200g or 8oz)
- 2oz sultanas
- 1 tsp cornflour
- 1 tbsp low-fat yoghurt
Accompaniment
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Description
Tesco Diets recipe - 300 cal
Method
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1
Heat a non-stick frying pan over a gentle heat and add the curry powder. Toast the curry powder, stirring frequently for 2-3 minutes, until the colour darkens slightly and the powder becomes aromatic. Add the cored and diced apple and the sliced spring onion whites, sliced mushrooms, lemon juice and all but 1-2 tablespoons of the apple juice. Bring to a boil. Slice the chicken breast into strips. Add the chicken and sultanas to the apple mixture and simmer until the chicken is cooked through, around 15 minutes. Remove chicken from the pan and arrange on platter, keeping it warm.
Blend the cornflour with remaining apple juice and add to apple mixture, increasing the heat to high and stirring until the sauce thickens. Stir in the yoghurt and then pour over chicken. Garnish with chopped spring onion greens.
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