Sweet & Spicy Malaysian Chicken Curry

A sweet and spicy chicken curry flavoured with Curry Powder, apple, raisins and tomatoes for a delicious and light mid-week meal. Great served with brown rice and sliced almonds.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  onions, chopped
• 1  green pepper, chopped
• 1⁄2 teaspoon garlic granules
• 1  tablespoon curry powder
• 1  pinch  chili flakes
• 14  ounces chopped tomatoes
• 1  lb boneless skinless chicken thighs, diced
• 1  cup  chicken stock
• 1  green apple, chopped
• 3  ounces raisins
• 11  ounces brown rice, cooked
•  salt and pepper

Directions

1. Heat the oil and fry the onions for 2 minutes. Add the green pepper and garlic granules, fry for a further 3-4 minutes.
2. Stir in the curry powder, chili flakes, tomatoes, chicken and chicken stock. Bring to the boil, reduce the heat to low and simmer for 5 minutes.
3. Add the apple and raisins, simmer for a further 10 minutes until the chicken is cooked through, stirring occasionally. Season to taste.
4. Ladle the stew into shallow soup bowls. Top each with brown rice and garnish with sliced almonds, if desired.