2 tbsp. oil
1/2 oz. butter
4 chicken joints
1 onion, sliced
1 apple, cored and sliced
1 1/2 tbsp. curry powder
1 tbsp. corn flour (cornstarch)
2/3 c. stock (chicken bouillon)
2/3 c. dry (hard) cider
Salt and pepper
2 tbsp. sultanas (seedless white raisins)
2 tbsp. light cream
Few drops lemon juice
Parsley sprigs to garnish

Heat the oil and butter in a large pan over moderate heat. Fry the chicken joints until golden brown, then take them out and keep warm. Add the onion to the pan and cook gently until soft. Add the apple and continue cooking for 2-3 minutes. Then stir in the curry powder and corn flour.

Blend in the stock and cider, season with salt and pepper and bring to the boil, stirring. Add the sultanas, cover the pan and simmer for 30 minutes.

Place the chicken joints on a warm serving dish. Add the cream and lemon juice to the sauce and pour it over the chicken. Garnish with parsley. Serve with Curried Rice Pilaf. Serves 4.