Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 30g/1oz unsalted butter
- 1 onion, finely chopped
- 1 green eating apple, finely chopped
- 2–3 tsp curry powder
- 1 tbsp plain flour
- 350ml/12fl oz chicken stock
- ½ leftover roast chicken, torn into pieces
- splash double cream
- 1 squeeze lemon juice
- 2 tbsp sultanas
- 2 tbsp toasted almonds
- salt and freshly ground black pepper
- freshly cooked basmati rice, to serve
Method
-
Melt the butter in a large pan. Add the onion and apple and cook over a medium heat until soft.
-
Add the curry powder and cook for a minute or so, then stir in the flour.
-
Pour in the stock and stir to combine. Add the chicken. Cook for 2–3 minutes, or until the chicken is warmed through.
-
Stir through the cream and lemon juice, then season to taste.
-
Scatter over the sultanas and almonds and serve with freshly cooked basmati rice.
