Creamy Chicken Curry

• 2oz 50g Butter
• 1 small onion, peeled & finely chopped
• 1 small apple, peeled, cored & finely chopped
• 2 tablespoons plain flour
• 12 fl oz 340ml chicken stock
• 4 fl oz 115ml double cream
• ¹⁄₂ teaspoon salt
• 4 teaspoons of curry powder (I only use 3 teaspoons of Schwartz Medium Curry)
• Pinch cayenne pepper
• ¹⁄₄ teaspoon ground ginger
• 1 ¹⁄₄ lb 575g diced cooked chicken / turkey

Method 1. Melt the butter in a large, heavy frying pan over moderately high heat. Add the onion and apple, and cook for 5 minutes, until tender.

1. Blend in the flour, add the chicken stock and cream, and cook, stirring continuously, until the sauce has thickened - about 10 minutes.

2. Stir in salt, curry powder, cayenne pepper and ginger. Add the chicken / turkey and simmer, covered, over very low heat for 10 minutes.