
Ingredients
- 4 dessertspoons of lemon juice
- 1 dessertspoon of nut flavoured oil (peanut oil, almond oil, avocado oil, coconut oil, hazelnut oil)
- 680g of chicken cut into pieces
- Olive oil, rapeseed oil or sunflower oil to fry it in
- 1 dessertspoon of oil
- 1 onion chopped
- 1 cooking apple, peeled and diced
- 2 pears peeled and sliced
- 4 dessertspoons of mango chutney
- 1 dessertspoon of tomato puree
- 2 dessertspoon of tikka masala paste
- 280ml of vegetable stock
- 140ml of coconut milk
Method
- Season the chicken pieces with same salt & pepper. Add the chicken pieces to the rest of the marinade ingredients. Cover with some clingfilm and leave in the fridge for 15-30 minutes.
- Once the chicken is marinade fry in oil for 5 minutes to seal in the juices.
- In a separate large saucepan heat some oil and fry the onion, apple and pears for 2 minutes until softened.
- Add the mango chutney, tomato puree and tikka masala. Stir well.
- Add the lightly cooked chicken pieces, the stock, the coconut milk.
- Bring to a simmering point and cook gently for 20-25 minutes.
- Serve with rice and enjoy!