Chicken and Vegetable Curry 

Recipe courtesy of Elior at Esure Glasgow (Serves 4–6)


400g diced cooked chicken
10ml oil
200g diced carrots
200g diced cooking apples
200g diced onions
7g curry powder
2g coriander leaves
2g chilli powder
20g plain flour
5g veg bouillion
400ml water
10g sweet pickle
25g sultanas


  • Heat the oil in a pan and cook the carrots, apples and onions for about 8 min or until soft
  • Add the spices and bouillion, mix well and continue to cook for 2-3 min
  • Add the flour, mix well and cook for 1 min
  • Add the cooked chicken, return to the boil and simmer for 25 min
  • Add the pickle and sultanas.

Serve with plain boiled rice.