Warming chicken and apple curry

Heat the oil in a pan. Dice the onions and fry for 2-3 minutes until softened. Add the garlic to the pan.

Chop the chicken into 1inch chunks and add to the pan with the apples. Cook on a medium heat until the chicken has sealed.

Pour in the mango chutney and chicken stock, and add the curry powder. Leave on a low heat for at least 30minutes.

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.

If the sauce is looking a little thin add a teaspoon of cornflour and cook gently for another 3 minutes to allow to thicken.

Serve with warm naan bread and rice.