Place a frying pan over a medium heat and add 1 tbsp of oil

Add 150g of apple and 75g of pineapple, along with the carrot, onion and garlic, fry for 3-4 minutes

Add the curry powder and cook for a minute. Then, add the tomato purée, cook for another minute before adding the pineapple juice

Add a pinch of salt, cover and cook gently for 45 minutes to 1 hour, or until the carrots are tender and cooked through

Meanwhile, add the rice to a small pot, cover in cold water. Rinse by moving the rice around with your hands. Pour off the white milky water and repeat twice more

Drain the excess water, leave to stand for 20 minutes. Add the 300ml of water and place the pot over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible

Cook for 12 minutes, or until the rice is just cooked. Remove from the heat and allow to stand, covered, for 2 minutes before serving

Once the curry sauce is cooked, use a blender or hand blender to blitz until smooth, blending in batches if necessary. Once smooth, return the sauce back to the pan

In a separate pan, heat the remaining olive oil and fry the cubed chicken until lightly browned, then add to the sauce

Return the pan to the heat and cook for a further 3—5 minutes, or until the chicken is cooked through

Just before serving, stir the remaining diced pineapple and apple into the curry. Serve immediately with the cooked rice