Fresh recipes ~ Simple sweet chicken curry

After a little break I’m very happy to welcome back Danielle with more of her simple fresh recipes! They’re perfect for anyone in the city who likes to cook delicious meals from scratch but doesn’t quite have the time and energy to slave over the hob, or a bank account that allows for eating out every night. Over to you Danielle!

This sweet chicken curry is a simple recipe that you can throw together and place in the oven with very little effort. I have taken it from my Mum who cooks it on a regular basis due to the limited preparation time, perfect during the dark winter nights when after a long day at work you just want to slump in front of the TV. It’s also great to cook when entertaining friends as you can spend less time in the kitchen and more time enjoying your company.

A lot of curry recipes I have tried in the past I have found it hard to get the majority of ingredients from my local supermarket and I have had to look further afield. Most of the ingredients in this recipe can be found in your kitchen cupboard or are relatively cheap to buy. It’s tomato based with a fruity sweet taste, a great option for anyone who doesn’t like really hot curries. It makes enough for 4 hungry people and freezes well for another day.


  • 3 chicken breasts
  • 1 tin (400g) of chopped tomatoes
  • 1 medium apple
  • 1 large onion
  • 1 table spoon of tomato puree
  • 2 teaspoons of sandwich pickle
  • 1 bay leaf
  • 2 table spoons of medium curry powder
  • 240g rice (60g per person)


Prep time: 10 minutes

Cooking time: 60 minutes

1) Pre-heat your oven to 180˚C of gas mark 4.

2) Chop your chicken breasts into small chunks and set to one side.

3) Chop your onion and apple into small chunks and add to your oven proof dish or casserole dish.

4) Cover the ingredients with the chopped tomatoes and stir in your tomato puree and sandwich pickle.

5) Add your chopped raw chicken breasts to the mixture and stir in your curry power.

6) Add the bay leaf and place in the pre-heated oven.

If you are using a casserole dish add the lid to the dish. If your dish does not have a lid cover with foil.

7) After 30 minutes stir the mixture and return to the oven.

8) 20 minutes before serving add the dried rice to a pan and cover in cold water. Bring the rice to the boil and reduce the heat for 10 minutes.

When the time is up serve immediately.

I like to add a couple of sides like naan, poppadoms and mango chutney. I have also enjoyed this curry on top of a jacket potato from a portion I have got out of my freezer.

Sounds pretty easy! Anything that doesn’t require tracking down tricky ingredients or buying new kitchen equipment is good in my books! What do you think?