By Dr. Karen Lindsay & Professor Fionnuala McAuliffe

 Serves 4


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



  1. Cook the rice according to the instructions on the packet.
  2. 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.
  3. 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
  4. 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