• 4 Chicken breasts
  • 2 red onions
  • 2 peeled red apples - chopped into small pieces
  • 1 teaspoon chopped garlic
  • 1 jar sharwoods mango chutney
  • 300ml Chicken stock
  • 300ml milk
  • 1-2 tablespoons hot curry powder
  • Rice to serve
  • 3 tablespoons oil
  • Cornflour


  • STEP 1
    Heat the oil in a pan. Dice the onions and fry for 2-3 minutes until softened. Add the garlic to the pan.
  • STEP 2
    Chop the chicken into 1inch chunks and add to the pan with the apples. Cook on a medium heat until the chicken has sealed.
  • STEP 3
    Pour in the mango chutney and chicken stock, and add the curry powder. Leave on a low heat for at least 30minutes.
  • STEP 4
    Temper the milk by using some of the curry liquid to warm the milk. Remove the curry from the heat, add the milk and then bring the pan back to a low temperature. Cook for another 10minutes.
  • STEP 5
    If the sauce is looking a little thin add a teaspoon of cornflour and cook gently for another 3 minutes to allow to thicken.
  • STEP 6
    Serve with warm naan bread and rice.

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