Annabel's Fruity Chicken Curry

Add the basmati rice and 350ml [700ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, peel and finely dice the brown onion[s]

Top, tail, peel and chop the carrot[s] into matchsticks

Peel and finely chop (or grate) the garlic 

Peel and finely slice the apple[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat 

Once hot, add the carrot and onion with a pinch of salt and cook for 4 min or until beginning to soften 

Meanwhile, cut the chicken breasts into bite-sized pieces 

Boil a kettle

Once the onion and carrot have softened, add the chopped garlic and cook for 1 min

Add the sliced apple and cook for a further 3 min 

Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly 

Dissolve the chopped coconut cream and chicken stock cube[s] 400ml [700ml] boiled water – this is your coconut stock

Add the sliced chicken and korma curry powder to the vegetables and cook for 4 min or until they're browned all over

Add the coconut stock, mango chutney, and tomato paste to the pan, increase the heat to high and bring to the boil

Once boiling, reduce the heat to medium-low and cook for 5 min

Add the garden peas and cook for a further 4-5 min or until the chicken is cooked through and the sauce has thickened to a curry-like consistency 

Season with a pinch of salt and pepper