Chicken Curry

Serves 2

Ingredients: -

2 - chicken joints with all fat and skin removed

1 x 400g/14oz - can tomatoes

1 - bay leaf1 - eating apple, cored and chopped small

10ml/2 tsp - Branston pickle (or similar)5ml/

1 tsp - tomato puree

1 - medium onion, finely chopped

1 - tablespoon curry powder

Method: -

Place the chicken joints and the remaining ingredients in a saucepan and bring to the boil.

Place a lid on the saucepan and cook slowly, for about 1 hour, stirring
occasionally, turning the chicken joints every 15 minutes or so.

If the sauce is too thin, remove the lid and cook on a slightly higher heat until the sauce reduces and thickens.

Serve on a bed of rice

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