A lovely curry recipe with a distinctly Australian style.
500g chicken thigh fillets (skin off)
2 tablespoons oil
1 large onion
285g tin of preferred curry cooking sauce
2 tablespoons sultanas
2 bananas, sliced
1 green apple, peeled, cored and diced
Cut chicken thighs in half or into 3 pieces.
Heat half the oil in a large saucepan, add one third of the chicken and quickly brown on both sides.
Remove chicken to a plate and brown remaining chicken in two batches, adding remaining oil when necessary. Remove all chicken to rest on a plate.
Add onion to saucepan and cook for a few minutes before adding curry cooking sauce.
Add half a cup of water to the saucepan.
Bring to the boil then turn down head and return chicken to the saucepan.
Cover and simmer for 20 minutes.
Add sultanas, banana & apple and simmer for another 15-20 minutes.
Serve immediately with boiled rice.