1 tbsp sunflower oil

1lb diced chicken breast or thigh meat

1 onion-sliced

1 eating apple-peeled, cored and diced

2 tbsp curry powder

1oz flour

1 tbsp tomato puree

150ml chicken stock

2 tbsp mango chutney

1 tbsp desiccated coconut

200ml creamed coconut

1 tbsp sultanas


Heat the oil in a large pan and fry the chicken meat until browned, remove from the pan. Add the onion and apple to the pan and fry until soft, stir in the curry powder and flour and cook for a couple of minutes, stir in the tomato puree, mango chutney, coconut, coconut cream, sultanas and stock, return the chicken to the pan and bring to the boil, cover and place into the simmer oven set at 120c for approx 1 hr