Creamy chicken and pear curry

This mild, creamy recipe is a gentle introduction to curry.

What you need (to serve 4)

Marinade

• 4 dssp lemon juice
• 1 dssp nut flavoured oil
• Salt and pepper
• 680 grams chicken pieces
• Oil to fry

Sauce

• 1 dssp oil
• 1 onion
• 1 cooking apple, diced
• 2 pears,sliced
• 50 grams sultanas
• 4dssp mango chutney
• 1 dssp tomato puree
• 2 dssp tikka paste
• 280 ml. Vegetable stock
• 140 ml. Coconut milk

What to do

1. Make the marinade: mix the lemon juice, oil and seasoning together.  Cut the chicken into bite-sized pieces and ad to the marinade.  Allow to stand for at least 15 minutes. After marinating, remove the chicken pieces and fry them in oil for 5 minutes to seal in the juices.
2. In a separate pan, make the sauce.   Heat the oil and lightly fry the onion, apple and pears for 2 minutes until softened.  Add the sultanas, mango chutney, tomato puree and tikka paste and stir well.  Add the lightly cooked chicken pieces, the stock and coconut milk.  Bring to simmering point and cook gently for 20-25 minutes.
3. Serve with pilau rice.