|Oil||2 Tablespoon (About 30 Milliliter)|
|Onion||1 , chopped|
|Curry powder||7 Gram (About 1 Tablespoon)|
|Flour||1 Ounce (About 25 Grams Or 4 Tablespoon)|
|Water||1 Pint (About 500 Milliliter Or 2.5 Cups)|
|Chicken stock cube||1|
|Tomato concentrate||1⁄2 Ounce (Paste, About 15 Grams Or 1 Tablespoon)|
|Tomatoes||2 , chopped|
|Red apple||1 , cored and sliced|
|Chicken joint||1 Large, cooked and coarsely chopped|
|Mango chutney||2 Ounce (About 50 Grams Or 3 Tablespoon)|
|Macaroni||1⁄2 Pound (Use The Long Variety, About 225 Grams)|
|Peanuts||1 Ounce (About 25 Grams Or 0.25 Cup)|
1 Heat the oil in a saucepan and fry the onion until soft. Add the' curry powder and cook for 1 minute. Then add the flour and cook for a further minute. Add the water, stirring constantly and crumble in the stock cube. Add the tomato concentrate (paste) and bring to the boil.
2 Season to taste and add the chopped tomatoes apple chicken and mango chutney! Simmer for 45 minutes.
3 Meanwhile, cook the macaroni in a pan of boiling, salted water for 15 minutes, then drain and arrange in a serving dish.
4 Add the peanuts to the curry and simmer for a further 5 minutes.
Pour the curry sauce onto the macaroni.