Serves 4

What you need:
1 whole chicken jointed into 4 portions
1 litre / 3/4 pints water to cook chicken
½ tablespoon each caraway and fennel seeds
1 teaspoon each cumin and coriander seeds
1 tablespoon each turmeric and ground ginger
3 cloves garlic, crushed
2 tablespoons each curry powder,dessicated coconut and chutney.
2 each apples, peaches, oranges, bananas, all diced
¼ pineapple, diced
200g/7oz raisins
4 tablespoons tomato puree
75g/3oz flour
75g/3oz polyunsaturated margarine
350g/12oz long grain rice
300ml/1½pints water, to cook rice
A little salt

What you do:
Place the chicken portions in a saucepan and cover with boiling water. Cook for 40 minutes and bone. Save the liquid for stock. Melt the polyunsaturated margarine, add garlic, spices, coconut, chutney and fruit (reserving bananas and oranges for garnish), chicken pieces and tomatoe puree. Add flour and hot stock, stirring continuously. Simmer for 15 minutes. In a separate suacepan cook rice for 25 minutes. Spoon curry onto a bed of the rice. Garnish the curry with the bananas and the oranges.

Supplied by Ronnie Pope, The Old Hand Pub, Wicklow Street, Dublin 2, for the 1996 Happy Heart Eat Out Campaign.