By Dr. Karen Lindsay & Professor Fionnuala McAuliffe
4 skinless and boneless chicken breasts, sliced
2 tbsp olive oil
1 onion, peeled and chopped
2 cloves of garlic, peeled and finely chopped
1 tbsp plain flour
2 tbsp curry powder (or more if prefer hotter curry)
Salt and freshly ground black pepper
1tbsp tomato puree
400ml chicken stock
½ large cooking apple, peeled and chopped into 2cm chunks
200g mushrooms, sliced
1 red and 1 yellow pepper, deseeded and sliced
1 tbsp desiccated coconut
1 tbsp mango chutney
Handful of fresh coriander, chopped
250g basmati rice
- Cook the rice according to the instructions on the packet.
- Heat the oil in a large saucepan on a medium heat then add the onion and cook for 2-3 minutes. Add the garlic and chicken and stir-fry until the chicken is golden brown, adding a drop of water to the pan if it starts to stick.
- Add the curry powder and flour and stir to coat the chicken for a minute. Season with a little salt and black pepper and add the tomato puree and stock
- Add the apple, mushrooms and peppers, bring to the boil then reduce to a simmer for 30 minutes and until the sauce has thickened. Stir in the coconut, chutney and coriander then serve on a bed of basmati rice.
Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at The National Maternity Hospital, Dublin.
Dr. Karen Lindsay is a Postdoctural Fellow