Instructions: To serve:
juicy ripe mango slices sliced baby or medium banana desiccated coconut salted peanuts or cashews (they must be salted) more sultanas tinned mandarin segments sweet mango pickle

In a wide saucepan gently sweat the onions in the oil until they are soft but riot too coloured.

Neat stir in the curry
powder and cook for a further minute. then add the curry paste and gently fry stirring repeatedly to avoid sticking for about 2 minutes (you may need to add a dash more oil).

Next stir in the dour and cook through for about 30 seconds then add the apple chutney and chicken and stir through until well coated.

Next slowly stirring all the while add the stock and a dash of the tinned mandarin juice (if using to serve) then throw in the sultanas bring to a low bubble and season.

Allow to splutter away for a good 30 minutes or until the apple is very soft the sultanas are plump the liquid has turned nice and gloopy and everything is infused with curry colour.

Taste adding more salt if necessary.

It will keep (and improve) like this in the fridge over 2 or 3 days and is always ready for when you wish to dive into it just rehear gently on the hob until piping hot. and for freezer fanatics it can be frozen too.

To dish up: spoon onto rice and top with a pile of the bits and pieces.

Pataks balti curry paste (available from supermarkets) gives an authentic flavour. Serve with plain boiled long grain rice.

Serves 4

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