We had  a meat delivery from Launde  Farm Foods this week. Their  free-range chicken was delicious and  here I use the chicken leftovers along with a couple of over-ripe pears we needed to use up.  If you don’t have pears try apricots, apples or another sweet fruit instead.

INGREDIENTS

• Half a chicken stripped off the carcas

• 2 tablespoons Extra virgin olive oil

• 1 sliced onion

• 2 cloves minced garlic

• 2 cm piece of fresh ginger grated 

• 1 tablespoon ground coriander

• 1 tablespoon turmeric powder

• 1 tablespoon ground cumin

• 2 small pears or other fruit, peeled and chopped fine 

• 1 tbsp of tamarind paste

• 1 lemon grass stick.

• Handful of sultanas

• 1 x jar of Thai green curry paste

• 1 can of coconut cream

• 2 x Pak choi

• 1 x red chili chopped fine

• 50 ml of water

• 1 salt and pepper to taste

Serves 4 

INSTRUCTIONS 

• In a pan, heat oil, add onion, garlic and ginger, cook until tender (3-5 minutes)

• Add coriander, turmeric, cumin, tamarind and chicken

• Cook for 10 minutes then add rest of ingredients. Heat on the hob for at least 45 minutes. 

• Serve with rice.