Feijoa & Chicken Curry

Ingredients

• 2 tablespoons of olive oil
• 2 large chicken breasts, cubed
• 2 large potatoes, cubed
• 4 large mushrooms, sliced
• 1 capsicum, diced
• 2 onions, diced
• 1 garlic clove, crushed & chopped
• 350 ml. feijoa puree
• 1 tablespoon curry powder
• ¼ Tsp. of allspice
• Good pinch of pepper
• 1 Tbsp. of cornflour
• 500 ml. chicken stock
  
  

Method

1. Heat up a large pan with the oil and sear the chicken until you get a nice light brown colour
2. Set aside the chicken in a bowl. Add a bit more oil and throw in the mushrooms, potatoes, bell pepper, onion and garlic. Sauté for 5 minutes
3. With the vegetables put in the feijoa puree, curry powder, allspice & pepper. Stir in until combined then add the chicken back to the pan
4. Finally combine the chicken stock and cornflour in a bowl and then pour into the pan. Boil for 5 minutes, occasionally stirring. Let it simmer for about half an hour
5. By this time the chicken should be cooked through and very tender
6. Serve with rice