• 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


  1. 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.
  2. Once the chicken is marinade fry in oil for 5 minutes to seal in the juices.
  3. In a separate large saucepan heat some oil and fry the onion, apple and pears for 2 minutes until softened.
  4. Add the mango chutney, tomato puree and tikka masala.  Stir well.
  5. Add the lightly cooked chicken pieces, the stock, the coconut milk.
  6. Bring to a simmering point and cook gently for 20-25 minutes.
  7. Serve with rice and enjoy!

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