Ingredients About 350 g chicken breast
1 tsp curry powder
2 tbsp butter
1 large apple, peeled and sliced
¼ tsp coconut sugar
¼ - ½ cup white wine
About ¼ cup yogurt (or you could use cream)
1 tbsp mint, chopped
Take any fat off the chicken and cut to desired sizes.
Put half the curry, some salt and pepper over the chicken.
Heat half the butter in a frypan on a medium heat.
Add the sugar and apples.
Cook for about 3 minutes on each side or until golden.
Take the apples out of the frypan and add the remaining butter to the pan.
Add the chicken breasts and the remaining curry powder.
Cook these for about 5 minutes on each side - depending on their thickness - or until they are golden. Do NOT overcook or they will be dry.
Add the wine and bring to the boil.
Cook for a few minutes or until the liquid is reduced.
Turn down the heat, and add the yogurt.
Simmer this for about 2 minutes but do not let the yogurt boil.
Meanwhile I boiled some cauliflower and green beans from my garden.
I then drained it, and added some curry and grated cheese until the cheese was melted.
When the sauce has thickened slightly in the chicken, stir in the apples.