Mild chicken curry

Ingredients

• 2 tbsp vegetable oil
• 1 onion peeled and chopped
• 1 clove garlic, crushed
• 1 small carrot cut into matchsticks
• 2 chicken breasts cut into bitesized chunks
• 1 tbsp Korma curry paste
• 1 tbsp plain flour
• ½ tbsp mango chutney
• 1 tbsp tomato puree
• 50 g frozen peas
• 50 g sweet corn
• 2 oz spinach
• 150 ml coconut milk
• 150 ml boiling water

Method

Heat the oil in a wok or frying pan and sauté the onion and carrot for 3 minutes. Add the garlic and sauté for half a minute.

Coat the chicken in flour and add to the pan and stir fry for 4 minutes.

Add the Korma curry paste, mango chutney, tomato puree, frozen peas, sweetcorn, carrot, coconut milk and water and simmer for about 15 minutes.

Add chopped spinach and remove from heat.  The spinach will start to go soft and wilt. Serve with rice.