Gluten Free Chicken Curry Recipe

Curry is so versatile, meat, vegetable, fish whatever you fancy. This is a firm family favourite, you can make it as hot or as mild as you like

What do you need?

• Any meat or fish (I use a whole medium roasted chicken for four people).
• 1 cooking apple finely sliced
• 1 medium onion finely sliced
• 1 tablespoon lemon juice
• 2 dessertspoons curry paste ( whatever brand you use double-check its gluten-free or make your own)
• 1 tablespoon  desiccated coconut
• 2 tablespoon sultanas
• 1 tablespoon mango chutney
• 1 teaspoon  sugar (optional)
• 500ml (just under a pint) Gluten-free stock
• Salt & Pepper

What do you do?

1. Roast the chicken per manufacture instructions.
2. Finely slice an onion and fry for 5 minutes until soft but do not burn.
3. Finely slice a peeled cooking apple add to onion fry for 3 minutes.
4. Add in curry paste, lemon juice, coconut, sultanas, chutney, salt, pepper.
5. You may need to add a little water if very thick fry for a couple of minutes.
6. Add all stock and bring it to boil.
7. Turn down and simmer for 20 minutes until everything is soft.
8. When chicken is cool enough to touch strip and add to curry sauce, heat through until all is piping hot.
9. Serve with Rice, yogurt and naan bread.