Fruity Chicken Currry

• 3 tbsp vegetable oil
• 2 chicken breasts, cut into chunks
• 1 onion, peeled and chopped
• 1 garlic clove, crushed
• 1 medium apple, peeled and thinly sliced
• 100g baby corn, cut into quarters
• 1 heaped tbsp korma curry paste
• 1/2 tbsp mango chutney
• 1 tbsp tomato puree
• 150ml coconut milk
• 1 chicken stock cube dissolved in 150ml boiling water
• 100g frozen peas
• salt and freshly ground black pepper

1. STEP ONE: Heat 1 tablespoon of the oil in a wok or frying pan and stir fry the chicken for about 4 minutes. Remove the chicken and set aside.
2. STEP TWO: Heat the remaining oil in the wok and saute the onion and garlic for 3 minutes, then add the apple and baby corn and stir fry for 3 minutes.
3. STEP THREE: Add the korma curry paste, mango chutney, tomato puree, coconut milk, chicken stock and chicken pieces and simmer for about 12 minutes. Add the frozen peas and cook for 3 to 4 minutes. Season to taste.

vegetable oil, chicken breasts, onion, garlic, apple, baby corn, curry, mango, tomato puree, coconut milk, chicken, frozen peas, salt

Taken from www.epicurious.com/recipes/member/views/fruity-chicken-currry-50134326 (may not work)