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- Chicken
- Sweet & Spicy Malaysian Chicken Curry
Sweet & Spicy Malaysian Chicken Curry recipe
- Serves 4
- Easy
- Prep 15 mins
- Cook 25 mins
-
286 Rating(s)
Ingredients
- 1 tbs olive oil
- 2 onions, chopped
- 1 green pepper, chopped
- 1/2 tsp Schwartz Garlic Granules
- 1 tbs Schwartz Medium Curry Powder
- Pinch Schwartz Chillies Crushed
- 400 g tin chopped tomatoes
- 450 g (1 lb) boneless, skinless chicken thighs, diced
- 225 ml (8 fl oz) chicken stock
- 1 Granny Smith apple, chopped
- 75 g (3 oz) raisins
- 325 g (11 oz) brown rice, cooked
- Toasted sliced almonds (optional)
- Schwartz Sea Salt and Black Pepper to season
A sweet and spicy chicken curry flavoured with Curry Powder, apple, raisins and tomatoes for a delicious and light mid-week meal. Great served with brown rice and sliced almonds.
Method
Step 1
Heat the oil and fry the onions for 2 minutes. Add the green pepper and Garlic Granules, fry for a further 3-4 minutes.
Step 2
Stir in the Curry Powder, Crushed Chillies, tomatoes, chicken and chicken stock. Bring to the boil, reduce the heat to low and simmer for 5 minutes.
Step 3
Add the apple and raisins, simmer for a further 10 minutes until the chicken is cooked through, stirring occasionally. Season to taste.
Step 4
Ladle the stew into shallow soup bowls. Top each with brown rice and garnish with almonds, if desired.
Nutrition per serving
560 kcalories, protein 37g, carbohydrates 93g, fat 7g, saturated fat 1.5g, fibre 4.5g, salt 0.6g,
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