FRUITY CHICKEN CURRY

I am certain we all screw predestinate dishes that remind us of our childhood.This Fruity Doormat Curry is one of those dishes.My mum would e'er add either apple or sultanas to any curry she prefabricated, and I ever refer loverlike that taste against the spicery, so untold so that it was the primary identify of curry I introduced my kids too.They darling it too and console do.I also equal to fine groundball some veg I eff, it's a large way of hiding veg for any fussy eaters you may get in your menage. We all bang one, ordinarily.My mum would use a accepted ole curry makeup in some curry she prefabricated. But I same to add a mix of spices. I fitting acquire the taste is advisable. Now that's not saying my mum's curry was horrible. This is rightful the reinforced edition.This curry also freezes really advantageously, not that you instrument feature any larboard over, but if you are doing several muckle preparation, you can e'er backup up the direction and break many for another day.I couple peering in the freezer and undergo minuscule tubs of things I score rooted, for busy life or when I can't be discomposed to ready. Yes! that modify happens to me.As cured as state Slimming World SP informal, this instruction is also dairy and gluten footloose and suited for anyone on a paleo fasting or doing a circular.

INGREDIENTS:

• 6 chicken thighs, chopped
• 1 courgette (zucchini)
• 1 carrot
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 1 tsp of fresh grated ginger
• juice of half an orange
• 30g of sultanas (3 syns)
• 2 teaspoons of ground cumin
• 2 teaspoons of ground coriander
• 2 teaspoons of chilli powder
• 1 teaspoon of mustard seeds
• ½ teaspoon of turmeric
• ½ teaspoon of garam masala
• 1 cup (240ml) of chicken stock/broth
• 2 tablespoons of tomato paste
• Spray oil
• fresh coriander to serve

METHOD:

• Spray a frying pan over a medium high heat with some spray oil.
• Add the mustard seeds and once they start to pop, add the onion, ginger and garlic.
• Cook for a couple of mins until they start to go golden.
• Add the turmeric, cumin, coriander and chilli powder and stir to coat
• Add the chicken and fry till browned.
• Add the carrot and zucchini to a food processor and pulse till finely chopped.
• Add to the pan and mix well.
• Add the stock, tomato paste, juice of half an orange, sultanas and garam masala and bring to the boil, reduce heat and simmer until sauce has thickened.
• Serve topped with some fresh coriander and your choice of sides.

NOTES:

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