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Categories:Viewed: 37 - Published at: 7 years ago
Ingredients
- 3 sprigs fresh mint
- 2 tbsp sunflower oil
- 14 oz chicken breasts, cut into small chunks
- 13 oz celeriac, peeled and cubed
- 1 None onion, peeled and thinly sliced
- 1 tbsp all-purpose flour
- 2-3 tsp curry powder
- 2/3 cup coconut milk
- 1 None red-skinned apple, halved, cored and cut into wedges
- None None chopped fresh mint and mint sprigs, to garnish
Method
- Place 3 of the the mint sprigs in a heatproof bowl and pour in 1 2/3 cups boiling water. Leave to infuse for 10 mins. Cook the rice in a large pan of lightly salted boiling water according to the package instructions, until just tender.
- Heat the oil in a large deep frying pan and add the chicken and celeriac. Cook over a medium-high heat for 4-5 mins until the chicken is no longer pink. Add the onion and fry for a further 2-3 mins. Sprinkle in the flour and curry powder and fry for 1 min.
- Gradually stir the mint infused water into the pan (discarding the mint sprigs). Stir in the coconut milk and bring to a boil, then reduce the heat and simmer for 5 mins. Add the apple wedges and simmer for a further 5-10 mins until the chicken is cooked through and the apple and celeriac are just tender. Season to taste with salt and freshly ground black pepper. Drain the rice and serve with the curry garnished with the extra chopped mint and mint sprigs.
