Based on recipe from Saturday Kitchen
Melt 30g/1oz unsalted butter and add one finely chopped onion and one finely chopped green eating apple. Cook over a medium heat until soft.
Add 2–3 tsp curry powder. Cook for a minute then add 1 tbsp plain flour. Pour in 350ml chicken stock and stir to combine.
Add ½ leftover roast chicken, torn into pieces [I need to work out what kind of weight this is - as in are we talking a medium chicken, large or even extra large] and cook until chicken is warmed through.
Add a tablespoon of yoghurt (original recipe is for a splash of double cream and a squeeze of lemon juice)
Taste and season if required
Serve with rice, sultanas and toasted almonds .... and sliced bananas to give full 70s style feel!
