## There is just something about the mix of plump sultanas and a curry powder mix that gives a truly exotic flavor to chicken - I know people use the word 'exotic' all the time, but I REALLY mean it here. OK, lets get cracking. Serves 2.

![](https://www.menulog.com.au/blog/wp-content/uploads/2014/12/chickentikkamasala_via46137.jpg)

## INGREDIENTS:

25g butter
2 chicken breast fillets
1 onion sliced (use a sharp knife - if not buy a good knife sharpener on Amazon where I got mine!)
4 cloves garlic finely chopped (not from a tube!)
3 tablespoons of curry powder
1/2 apple diced
1 stalk of celery
1/2 red pepper chopped
75g sultanas
500mls chicken stock
Salt to taste

## **@mindhunter METHOD:**

1. Melt the butter in a LARGE frying pan over a medium heat.

2. Add the chicken, fry and brown on all side for 7-8 minutes, and then transfer to a plate.

3. Add the onion and garlic to the same frying pan and saute for around 6 minutes. I love the smell of fried garlic!

4. Stir in the curry powder, then return the chicken to the pan.

5. Add the diced apple, celery, red peppers, plump sultanas and stock.

6. Season with salt and simmer all for 10 minutes, or until the sauce thickens (I like a thick sauce for my nan bread!)

7. Voila! Serve piping hot with either rice or nan bread (my favorite is Peshwari nan!)

Bon appetit my Steemian gourmands!

@mindhunter

![](http://www.tajpalacemalaga.com/wp-content/uploads/2015/12/02-peshwari-naan.jpg)