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Fruity chicken curry

Fruity chicken curry


The fruit and veg in this mild dish not only ramp up the flavour but help the chicken go further

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    2135kj 506kcal
  • Fat
    Low 15%
  • Saturates
    Low 27%
  • Sugar
    Low 23%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 77g

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  • 4 tsp rapeseed oil
  • 2 Co-op British chicken breast fillets, chopped
  • 1 red onion, finely chopped 2 garlic cloves, crushed
  • 1 tbsp mild curry powder
  • 2 Co-op British carrots, finely grated
  • 2 apples, finely grated, any juice saved
  • 2 x 125g packs Co-op baby corn
  • 1 courgette, halved lengthways, then sliced
  • 200g Co-op cherry tomatoes, chopped
  • 2 x 200ml cans Co-op light coconut milk
  • 280g Co-op basmati rice
  • 2 tbsp chopped dried apricots or sultanas
  • Small handful coriander leaves, to garnish (optional)


  1. Heat half the oil in a nonstick pan and cook the chicken for 4-5 mins, until golden
  2. Remove the chicken with a slotted spoon and set aside
  3. Add the rest of the oil to the pan and fry the onion for 3 mins
  4. Add the garlic and cook for another minute, then stir in the curry powder and cook for one minute more
  5. Pour in 50ml water, then add the carrot, grated apple and any juice, baby corn, courgette, tomatoes, coconut milk and chicken
  6. Mix well, then simmer for 15 mins
  7. Meanwhile, cook the rice according to the pack instructions
  8. Serve the curry with the rice on the side, sprinkled with the dried fruit and coriander, if using

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