Curry - The Cornish Way

SOH provided me with his recipe for curry - thanks hon!!!

1 dessert spoon Hot Curry Powder
1 dessert spoon Mild Curry Powder
350g Chicken breasts - more if you like
Garlic to taste - 2-3 cloves is ample
2 Medium Onions - Chopped
3 Medium Carrots - Sliced
Sultanas (if you insist - I don't like them in the recipe but it is a personal touch)
100g Frozen Petis Pois
2 dessert spoons - Branston Chutney
2 Chicken or vegetable stock cubes made up in 3/4 pint of water
Large Apple (I use a braeburn, but Granny Smith would do)
Cornflour to thicken.

Cook (boil) the carrots in water until just soft, and keep to one side -just use enough water to cover the carrots.
Fry the onion until soft and when done put in a bowl to one side.
Do the same for the Garlic and chicken - keeping separate during this process.
Fry the curry powder in the same pan as used above, this helps to bring out the spices.
Add the stock and carrots (including the water), onion, garlic and chicken (sultana's if used) to the pan and bring to the boil then add the peas.
Bring back to the boil and for 5 mins afterwards before turning it down to simmer for 20 mins.
Add the cornflour to thicken.

Serve with any or all of the following : Long grain rice, Naan Bread, poppadums, mango chutney and onion bhaji's.

It will serve 4 people comfortably, but you could easily freeze half the curry though it does tend to get more spicy when it is left to mature in the freezer.

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