Feijoa and chicken curry

Feijoas bring a sweet/sour character to this curry.

Ingredients

2 Tbsp	Olive oil
1 large	Red capsicum, seeded and cubed
500 g	Boneless skinless chicken breasts, cut into bite-sized chunks (Main)
1 medium	Onion, thinly sliced
1 clove	Garlic, crushed
4	Feijoas, ripe, peeled, halved lengthwise and sliced (Main)
1 Tbsp	Curry powder (Main)
1 Tbsp	Brown sugar
1 Tbsp	Cornflour
1 cup	Chicken stock

Directions

1. Heat half the oil in a non-stick frying pan.
2. Stir-fry the chicken for 3-4 minutes then remove from the pan.
3. Heat the remaining oil and stir-fry the capsicum, onion and garlic for 3-4 minutes, until tender.
4. Return the chicken to the pan with the feijoas and curry powder. Season with salt and pepper, if preferred.
5. Stir the cornflour and brown sugar into the stock. Add to the chicken. Bring to a simmer, cover and cook for 20 minutes. Serve with rice.

See more of Jan's autumn fruit recipes

• Red kiwifruit and custard cheesecake
• Nashi and prosciutto salad