1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 onions, skinned and sliced
1 cooking apple, peeled and chopped
3 tbls (25 g) 1 oz flour
1 level tbsp (15 ml) curry powder
1/2 level tsp (2.5 ml) ground ginger
2.5 ml (1/2 level tsp) cinnamon
1 1/4 cup (1/2 pint) 300 ml milk
2/3 cup (150 ml) 1/4 pt chicken stock
1 level tbsp (15 ml) mango chutney
salt and freshly ground pepper
350 g (12 oz) cooked chicken, chopped
2 onions, skinned and sliced
1 cooking apple, peeled and chopped
3 tbls (25 g) 1 oz flour
1 level tbsp (15 ml) curry powder
1/2 level tsp (2.5 ml) ground ginger
2.5 ml (1/2 level tsp) cinnamon
1 1/4 cup (1/2 pint) 300 ml milk
2/3 cup (150 ml) 1/4 pt chicken stock
1 level tbsp (15 ml) mango chutney
salt and freshly ground pepper
350 g (12 oz) cooked chicken, chopped
method
1. Melt the butter in a large saucepan and fry the onion and apple until soft.
2. Add the flour, curry powder, ginger and cinnamon. Cook gently for a few seconds before blending in the milk and stock.
3. Stir in the chutney, salt, freshly ground pepper and chicken.
4. Bring to the boil and simmer gently for 20 minutes.
5. Serve with plain boiled rice and a dish of yogurt and chopped cucumber.
2. Add the flour, curry powder, ginger and cinnamon. Cook gently for a few seconds before blending in the milk and stock.
3. Stir in the chutney, salt, freshly ground pepper and chicken.
4. Bring to the boil and simmer gently for 20 minutes.
5. Serve with plain boiled rice and a dish of yogurt and chopped cucumber.
serving amount
serves 4
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