1packet organic free-range - if possible chicken drumsticks and or thighs
1tbspplain gluten-free flour
1medium onion finely chopped
3tbsptomato puree
2tbspmild curry powder or 1tbsp medium curry powder
Vegetable stock to cover - I use Marigold low salt
1small apple - peeled and thinly sliced
1small carrot - peeled and chopped
100gfrozen peas
1sliceof lemon or a squeeze lemon juice
1bay leaf
Instructions
Fry the chicken in a saucepan or casserole dish with the flour until browned all over.
Add the onion and carrot and continue to fry for a further few minutes stirring to make sure nothing burns
Add the remaining ingredients and leave with the lid on over a very low heat to cook for approx. 1 hour, by which time the meat should fall off the bone. Alternatively, transfer the casserole dish to the oven at 160 degrees, stirring occasionally
Take the meat from the sauce and remove the bones, placing the meat back into the casserole
Serve with rice or pasta and vegetables of choice!