Megan's curry

[Charlie Arnold]

This is very mild and really only curry in nature as Meg isn't too keen on spicy tastes and as we are so limited as to what we can put into a curry, but it does mean she can join in a "curry night" so to speak.

I have added some ingredients in green as if you are very fructose sensative then these may have to be left out.

40g / 1 1/2oz butter
Half a tablespoon mild curry powder (add more if ok with stronger taste but be careful as most curry powders do have garlic powder in them, a tiny dash should be ok as only gives a hint of taste and a bit of colour.
1 chicken fillet cut into strips
50 ml / 2 fl oz chicken stock
4 tomatoes, skinned and chopped (or tinned)
1 carrot finely sliced
50ml / 2oz plain yoghurt

Melt the butter in a flameproof casserole.
Add the chicken strips and curry powder, season with salt and pepper and brown on all sides.
Stir in the stock, add the tomatoes and carrots and bring to the boil.
Cover and simmer for about 15 to 20 minutes until chicken is thoroughly cooked.
If the sauce needs thickening add a bit of cornflour dissolved in cold water to thicken according to desire.
Stir in the yoghurt (or cream for a sweeter taste)
Serve with yellow rice. (See separate recipe)

I also serve this with plain poppadoms, I tend to buy the ones you deep fry at home rather that completely ready made.