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Annabel Karmel's Pink Lady® apple fruity chicken curry Ingredients:  2 tbsp vegetable oil 1 onion, chopped 1 small carrot, cut into matchsticks 1 garlic clove, crushed 1 Pink Lady® apple, peeled and thinly sliced 2 skinless chicken breasts (about 350g), cut into bite-size chunks 1 tbsp korma curry paste ½ tbsp mango chutney 1 tbsp tomato purée 150ml coconut milk 150ml chicken stock 100g frozen peas Mini poppadoms and cooked rice, to serve Method: 1.
Heat the oil in a wok or frying pan over a medium heat. Add the onion and carrot to the pan and sauté for 3 minutes. Add the garlic and sauté for 30 seconds, then add the apple and stir-fry for 3 more minutes. Add the chicken and stir-fry for a further 3 minutes.
2.
Add the korma curry paste, mango chutney, tomato purée, coconut milk and chicken stock, and simmer for about 8 minutes. Add the peas and cook for a further 2-3 minutes.
Season to taste. Serve with mini poppadoms and rice.
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