Cranberry Chicken Curry

Serves 4

Description/Notes:

If you need a change from turkey next Thanksgiving, then why not surprise your guests with this simple to make yet delicious supper dish

Ingredients:

12 oz. (350g) cooked chicken

2 tbsps. tomato puree

2 tbsps. dessicated coconut

2 tbsps. curry powder

1 bay leaf

1 tbsp lemon juice

6 oz. (175g) cranberry sauce

1 medium onion, sliced

1 clove garlic, crushed

pinch of mixed spice

pinch of salt

half a pint of water

1 tbsp. flour

2 tbsp. oil for frying

Cooking Instructions:

Heat the oil in a saucepan, add the sliced onion and fry until tender
Stir in the curry powder and garlic then fry gently for a further minute
Remove from heat then add lemon juice, cranberry sauce, salt, flour, tomato puree, bay leaf, mixed spice and coconut
Stir in the water and bring to the boil, stirring continuously
Reduce the heat then cover and simmer gently for 30 minutes, stirring occasionally
Divide the cooked chicken into small pieces, add to the pan and heat for a few minutes
Serve on a bed of boiled rice