Mild chicken korma

A creamy, sweet and very gentle curry that most children will happily eat. Grated apple does the sweetening.

Ingredients

• 500 g Chicken breast, diced
• 1 Onions, finely chopped
• 0.5 Garlic, crushed
• 15 g Fresh ginger, grated
• 25 g Butter
• 15 g Mild curry powder
• 2 g Ground turmeric
• 3 g Garam masala
• 400 ml Coconut milk
• 1 Apples, peeled and grated
• 5 g Caster sugar
• 100 g Frozen peas
• 100 g Natural yoghurt, stirred in at the end
• 300 g Basmati rice
• 3 g Salt

Method

1. Dice the chicken and finely chop the onion. Crush the garlic and grate the ginger.
2. Melt the butter in a wide pan and soften the onion gently, stirring now and then.
3. Stir in the garlic, ginger, curry powder, turmeric and garam masala for a minute, then add the chicken and turn it until the outside turns white.
4. Pour in the coconut milk, then add the grated apple, sugar and salt. Simmer gently until the chicken is cooked through and the sauce has thickened a little.
5. Meanwhile boil the rice in salted water, drain and keep covered.
6. Stir the peas into the curry for 3 minutes, then take it off the heat and stir in the yoghurt so it does not split.
7. Spoon over the rice and serve.