Mark Dodson’s fruity chicken curry recipe

Method

1. Heat 1 tbsp of olive oil in a large saucepan over a medium heat. Add 150g of apple and 75g of pineapple, the carrot, onion and garlic to the pan and cook for 3-4 minutes, or until the onions are slightly soft.
2. Add the curry powder and cook for a minute to release the flavour. Add the tomato puree and cook for another minute before adding the pineapple juice.
3. Add a pinch of salt, reduce the heat, cover and cook gently for 45 minutes to 1 hour or until the carrots are tender.
4. Meanwhile, add the rice to a pan and cover generously in cold water. Rinse by moving the rice around with your hands before pouring off the white milky water. Repeat twice.
5. Drain off the excess water and allow the rice to stand for 20 minutes. Cover with the 300ml of water and over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible.
6. Cook for 12 minutes (it’s important you don’t remove the lid during this step). Remove from the heat and allow to stand – covered - for 2 minutes before serving.
7. Once the curry sauce is cooked, use a blender or hand blender to blitz until smooth. Once smooth, return the sauce back to the pan.
8. In a separate pan, heat the remaining oil and fry the chickenuntil lightly browned, in batches if necessary. Cut into a thick portion and check that it is cooked through, with no pink showing.Once cooked, add to the sauce.
9. Return the pan to the heat and cook for a further 3-5 minutes, or until the chicken is cooked through
10. Just before serving, stir the remaining diced pineapple and apple into the curry. Serve immediately with the cooked rice.

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