Name: Make like the Brits and try one of their sweet variations on an Indian chicken curry
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 8 chicken thigh cutlets, skin-on (1.5 kg), trimmed; ½ cup plain flour; Salt and black pepper, to taste; 1 tbsp vegetable oil; 1 large onion, halved, thinly sliced; 4 cloves garlic, crushed; 2 tbsp mild curry powder; 2½ cups (625 ml) chicken stock; 1 tbsp mango chutney; 2 Granny Smith apples (300 g); ¼ cup sultanas; Fresh coriander, to garnish; Steamed rice, to serve

Make like the Brits and try one of their sweet variations on an Indian chicken curry

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Make like the Brits and try one of their sweet variations on an Indian chicken curry.

Ingredients

8 chicken thigh cutlets, skin-on (1.5 kg), trimmed

½ cup plain flour

Salt and black pepper, to taste

1 tbsp vegetable oil

1 large onion, halved, thinly sliced

4 cloves garlic, crushed

2 tbsp mild curry powder

2½ cups (625 ml) chicken stock

1 tbsp mango chutney

2 Granny Smith apples (300 g)

¼ cup sultanas

Fresh coriander, to garnish

Steamed rice, to serve

Method

1.Toss chicken in flour seasoned with salt and pepper in a large bowl. Shake away excess.

2.Peel apples and cut into quarters. Remove core. Cut quarters into 1cm thick slices. Set aside.

Heat oil in a large, deep frying pan over a medium heat. Add chicken in two batches. Cook, turning halfway through, for about 8 minutes or until golden. Remove.

Discard all but 2 tbsp of oil from pan. Add onion. Cook, stirring occasionally, until soft. Add garlic and curry powder. Cook, stirring for 1 minute.

5.Return chicken to pan with stock, chutney, apples and sultanas. Bring to boil. Simmer, covered, turning chicken over halfway through, for 20 minutes.

6.Remove lid. Gently boil for about 10 minutes, or until chicken is cooked and sauce is slightly thickened.

7.Garnish with coriander. Serve with steamed rice.