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
- Heat half the oil in a non-stick frying pan.
- Stir-fry the chicken for 3-4 minutes then remove from the pan.
- Heat the remaining oil and stir-fry the capsicum, onion and garlic for 3-4 minutes, until tender.
- Return the chicken to the pan with the feijoas and curry powder. Season with salt and pepper, if preferred.
- 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