A healthy chicken curry from the Bikini Promise + One

This dish is beautifully light and the apple juice gives a lovely sweetness. 

Serves 4 

Ingredients: 

2 tbsp olive oil
3 onions, peeled and thinly sliced
2 green bell 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 mild curry powder
4 skinless chicken breast portions, cut into chunks
300ml unsweetened apple juice
2 tbsp tomato purée
Chopped fresh flat-leaf parsley or coriander, to garnish

Method:

1. In a large, lidded frying pan, heat the oil over a medium heat. Add the onions and green peppers and stir well. Cook gently for 15 minutes, or until the onions are starting to soften and caramelize.
2. 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.
3. 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.
4. 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
5. 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
6. Check that the chicken is cooked right through. Sprinkle with a little parsley or coriander, then serve with basmati or wild rice.