1. Heat the oil and fry the onions for 2 minutes. Add the green pepper and garlic granules, fry for a further 3-4 minutes. 2. Stir in the curry powder, chili flakes, tomatoes, chicken and chicken stock. Bring to the boil, reduce the heat to low and simmer for 5 minutes. 3. Add the apple and raisins, simmer for a further 10 minutes until the chicken is cooked through, stirring occasionally. Season to taste. 4. Ladle the stew into shallow soup bowls. Top each with brown rice and garnish with sliced almonds, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
