METHOD
Peel and finely chop the onion. Heat the oil over a moderate heat and fry the onion in it until lightly brown.
Stir in the curry powder and fry over a low heat for 5 minutes to cook thoroughly.
Remove from the heat and gradually stir in the stock. Add the sultanas, apple (peeled and chopped), chutney, lemon juice and seasoning. Cover with a
tight-fitting lid and simmer gently for 1 hour, stirring at intervals.
Cut the chicken into small pieces and stir into the curry sauce.
Serve with rice and accompaniments: tomatoes, onions and bananas (all sliced).
Bananas can be dipped in lemon juice to preserve their colour.
|
|
