Hot 4 Recipe

Procedure:

• Apricots, apples and natural yoghurt give a tangy taste to this simple chicken curry. Use Quorn instead of chicken for a satisfying vegetarian option.

• Cook the rice following packet instructions.

• Meanwhile, spray a small non-stick saucepan lightly with oil and when hot, add the onion and garlic. Cook over a medium heat for a few minutes, stirring occasionally, until soft but not brown.

• Add the chicken to the pan and cook quickly, stirring occasionally for 3-4 minutes.

• Stir in the curry paste and tomato purée, then add the stock, apricots, apple and seasoning.

• Bring just to the boil, cover and simmer gently for 5-10 minutes or until the chicken is cooked through.

• Blend the cornflour with the yoghurt, remove the pan from the heat and stir into the chicken. Heat, stirring until the mixture returns to the boil.

• Drain the rice and stir in as much fresh chopped coriander as you like. Serve immediately with the curry spooned over.

Notes

• This recipe can be multiplied to give extra servings.

• Fruity chicken curry can be frozen at the end of step 5.

• Vegetarian option: use Quorn in place of the chicken.