2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
2 tablespoons mild curry powder
1 chicken stock cube (10g)
750g chicken thigh fillets, trimmed, cut into 3cm pieces
¼ cup mango chutney, plus extra to serve
1 Granny Smith apple (150g), cored, cut into 2cm pieces
½ cup sultanas
3 teaspoons cornflour
1 ½ cups couscous
Chopped fresh parsley, to garnish
Pour oil over the base of the removeable bowl of a 9-cup capacity rice cooker.
Stir in onion, garlic and curry powder. Replace lid. Press cook. Cook, stirring occasionally, for 10 minutes, or until onion is soft.
Dissolve stock cube in ¾ cup boiling water in a heatproof jug. Add to onion mixture with chicken, chutney, apple and sultanas. Stir until combined. Replace lid. Cook, stirring occasionally, for 15 minutes or until chicken is nearly cooked.
Blend cornflour with 1 tablespoon water in small jug. Stir into curry. Cook, covered, stirring occasionally for a further 5 minutes, or until chicken is cooked and sauce is slightly thickened. Season with salt and pepper. Turn cooker off at power point.
Meanwhile, place couscous in a heatproof bowl. Add 1 1/3 cups boiling water. Cover. Stand for 5 minutes. Un-cover. Fluff with a fork to separate.
Serve curry with couscous and extra chutney. Garnish with parlsey.
TIP! Curry needs to be stirred during cooking to prevent it from catching on the base of the bowl. Try serving with steamed rice, for a change.