Curry and Honey Chicken

Instructions

Stir together the honey or maple syrup, curry powder, oil, salt and the parsley or celery leaves if using, then add the chicken breasts and turn them to coat. Leave them to marinate for 6 to 24 hours, with longer giving the better result.

Peel the almonds by boiling them in a small amount of water for 1 to 2 minutes. Let them cool, then squeeze each nut out of its skin.

Chop the onion or leek finely and fry it lightly in a large pan with a little oil. Add the red pepper, tomatoes, celery greens, zucchini or eggplant and any other vegetables, putting in the slower ones first. Tomatoes need little time, while zucchini can go in at the start.

Salt the vegetables, which draws out their water and helps them stew faster. If they are cooking slowly, cover the pan so they simmer in their own liquid.

Tip the cooked vegetables into a bowl or small pot to keep warm. If you have cherry tomatoes, fry them in the oil left in the pan and keep them apart from the other vegetables.

Fry the almonds gently in the same pan. Then add the chicken and cook it quickly over high heat until it looks done. Cut into the thickest piece to check that it is cooked through. Light browning on the outside is the honey caramelizing, so it is nothing to worry about.

Serve the chicken and vegetables with cooked rice. Try cubes of salted, fried mango added to the chicken just before it finishes, or another firm, slightly sour fruit.