This is a quickly made, mildly spiced curry, relatively sweet because of the apple. If you would like more heat add ¼–½ teaspoon chilli powder with the curry powder.
1 Tbsp oil
1 onion, finely chopped
6 boneless chicken thighs, 600g approximately
2 cloves garlic, crushed
1 tsp grated fresh ginger
1 Tbsp curry powder
1 tsp Edmonds Fielder’s cornflour
1 cup chicken stock
1 apple, peeled and cut into small
1 Tbsp lemon juice
2 Tbsp toasted, shredded coconut
1. Place the oil in a large frying pan with the onion. Cook gently until the onion is translucent, about 10 minutes.