The mild curry flavour should impress the kids.


  • 2 chicken breasts
  • 0.25 red onion
  • 1 pineapple ring from a tin
  • 1 tsp sharwoods hit curry powder
  • 0.25 clove of garlic
  • 1 large tomato
  • 1 tblsp mango chutney
  • 1 chicken breast
  • 1 tblsp crème fraiche (yoplait low fat)
  • grated ¼ tsp fresh ginger
  • 1 tblsp sultanas
  • 0.25 pint chicken stock
  • 2 tblsp olive oil
  • 4 tblsp knorr curry powder
  • basmati rice


  • Slice chicken breasts into thin strips. Toss them into a wok with olive oil, sautee them in olive oil.
  • Add diced red onion, add chopped garlic clove, add ginger, add sharwoods curry powder, add chicken stock.
  • Bring stock to the boil, mix curry powder little bit of water, whisk into chicken stock and ingredients – now thickened.
  • Turn it down to simmer on low heat. After 7 mins. Add diced up pineapple, chopped tomato, tbsp chutney, sultanas – allow to simmer for 2 minutes, add tbsp crème fraiche.
  • Put basmati onto cook in pot of boiling water for 11 minutes, drain and serve.

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