Chicken Curry With Sweet Onions & Apple Juice


2 tbsp olive oil

3 onions, peeled and thinly sliced

2 green peppers, peeled and very finely sliced

2 garlic cloves, peeled and finely chopped

2 tbsp plain flour

freshly ground black pepper

1 tsp dried mixed herbs

1 tsp curry powder

4 skinless chicken breast portions each cut into chunks

300ml/10floz/11/4 cups unsweetened apple juice

2 tbsp tomato purée

chopped fresh flat-leaf parsley or coriander, to garnish


Very quick and easy to make, this dish is beautifully light and the apple juice gives a lovely sweetness.

Serves 4

  1. In a large, lidded frying pan, heat the oil over a medium heat and add the onions and green peppers and stir well.
  2. Cook gently for 15 minutes, or until the onions are starting to soften and caramelize.
  3. Add the garlic and cook for another 5 minutes, stirring well again. Take the onion and garlic mixture out of the pan and put to one side in a small bowl.
  4. In a separate, larger bowl, mix together the flour, black pepper, herbs and curry powder. Cover the chicken pieces in the flour mixture and shake off any excess.
  5. Over a high heat, cook the chicken in the frying pan (with a dash of extra olive oil if needed) for about 5 minutes. Turn, and cook for a further 5 minutes to brown all over.
  6. Pour in the apple juice and add the tomato purée. Stir really well to incorporate all of the flavours. Next return the onions and peppers to the pan, cover with a lid and cook for about 25 minutes.
  7. Check that the chicken is cooked right through. Sprinkle with a little parsley or coriander, then serve with basmati or wild rice if eating before 2pm.