Super fast Chicken Curry

• 600 g hokkien noodles
• 1  onion
• 1 green pepper
• 1 apple
• 1 tsp curry powder
• 1 tbsp flour
• 1/4 sultanas
• 1 1/2 cups of chicken stock
• 1 tbsp tomato past
• 1 tbsp brown sugar
• 2 cups of cooked shredded chicken

Cook the noodles according to the directions on the packet.  Cook the chopped onion, pepper, apple and curry powder in a large non stick fry pan for about 3 mins.  Add in the stock, tomato paste and sugar and simmer until the vegetables are cooked through.  Add the cooked chicken to warm through and lastly the noodles which have been cooked and drained.

• 1 large onion
• 1 stick of celery
• 2 large carrots
• 3 cloves of garlic
• 1 handful each of fresh  parsely, thyme and rosemary
• 60 g panchetta or you could use chorizo
• 400 g tin of diced tomatoes
• 1 tsp caster sugar
• 1 tsp dried oregano
• salt and pepper to taste
• 1 tin of  cooked lentils (rinsed)
• 1.5 litres of chicken or vegetable stock
• grated parmesan to garnish

Finely chop the fresh vegetables.  Saute the onion in a pan with a little oil for 2-3 minutes before adding the rest of the vegetables, and then the herbs.  Add in the panchetta and brown a little before adding the rest of the ingredients except the cooked lentils.  Simmer for about 30-40 minutes or until the vegetables are tender, add in the lentils and  season to taste.  Serve with grated parmesan, chopped parsley and crusty bread.