Chicken Curry with Sliced Apples

This mild yet flavoursome dish is given a special lift by the addition of sliced apples.

Ingredients:

Serves: 4

2 tsp oil

2 medium onions, diced

1 bay leaf

2 cloves

2.5 cm cinnamon stick

4 black peppercorns

1 baby chicken, about 675 g, skinned and cut into 8 pieces

1 tsp garam masala

1 tsp grated fresh root ginger

1 tsp crushed garlic

1 tsp salt

1 tsp chilli powder

1 tbsp ground almonds

150 ml natural (plain) low fat yoghurt

2 green eating apples, peeled, cored and roughly sliced

1 tbsp chopped fresh coriander (cilantro)

15 g flaked (sliced) almonds, lightly toasted, and fresh coriander (cilantro) leaves, to garnish.

1. Heat the oil in a karahi, wok or heavy pan and fry the onions with the bay leaf, cloves, cinnamon and peppercorns for about 3-5 minutes until the onions are beginning to soften but have not yet begun to brown.

2. Add the chicken pieces to the onions and continue to stir-fry for at least another 3 minutes.

3. Lower the heat and add the garam masala, ginger, garlic, salt, chilli powder and ground almonds and cook, stirring constantly, for 2-3 minutes.

4. Pour in the yoghurt and stir for a couple more minutes.

5. Add the apples and chopped coriander and cook for about 10-15 minutes.

6. Check that the chicken is cooked through and serve immediately, garnished with flaked almonds and whole coriander leaves.