1970s-style chicken curry
Take a trip back in time with this super-easy chicken curry, flavoured with apple, sultanas and toasted almonds.
Melt the butter in a large pan. Add the onion and apple and cook over a medium heat until soft.
Add the curry powder and cook for a minute or so, then stir in the flour.
Pour in the stock and stir to combine. Add the chicken. Cook for 2–3 minutes, or until the chicken is warmed through.
Stir through the cream and lemon juice, then season to taste.
Scatter over the sultanas and almonds and serve with freshly cooked basmati rice.