Great chicken curry

Great chicken curry


Servings | 2
Estimated POINTS® value per serving | 3

2 Chicken breasts, cut into chunks
1 x 400g tin tomatoes
1 bay leaf
1 eating apple, cored and chopped small
2 teaspoons Branston pickle ½pt
1 teaspoon tomato puree
1 medium onion, finely chopped
1 tablespoon curry powder
fresh coriander

Place all ingredients in a saucepan and bring to the boil. Place a lid on the saucepan and cook slowly for about 1 hour, stirring occasionally. If the sauce is too thin, remove the lid and cook on a slightly higher heat until the sauce reduces and thickens. Remove bay leaf before serving.

I make triple the recipe and freeze the curry, it's excellent when you fancy an Indian meal-serve with mango chutney and rice (use turmeric & cardamon pods to flavour the rice - no extra points!)