This recipe will serve four portions. You can substitute beef for chicken or exclude meat altogether and substitute for butternut squash and vegetable stock for a tasty vegetarian option.
2 tablespoons of olive oil
350g of rump steak, cut into very small pieces
1 knob of butter
1 large onion, finely chopped
2 celery sticks, finely chopped
1 red pepper, deseeded and chopped
3 garlic cloves, crushed
1 tablespoon of Madras curry paste or powder
1 teaspoon of turmeric powder
400g of chopped tomatoes or passata
600ml good beef stock
100g freshly cooked basmati rice
1 apple, peeled, cored and grated
1 tablespoon of mango chutney
Coriander leaves for garnish
Heat 1 tablespoon of the olive oil in a heavy-based saucepan and brown the steak over a high heat for 1 minute. Remove and set aside.
Heat the remaining oil and butter in the pan. Stir in the onion, celery and red pepper and cook for 8 minutes. Add the garlic, turmeric and curry paste, and cook for a further minute.
Return the steak to the pan, then pour over the tomatoes and stock.
Bring to the boil and simmer for 20-25 minutes, until the beef is tender. Add the rice, apple, chutney, and simmer for 3 minutes.
Serve immediately or cool and put into food bags. Freeze for up to 3 months. Defrost and reheat for 10-12 minutes, until piping hot. Garnish with fresh coriander.