Singapore Curry
Singapore Curry
Ingredients
Preparation
35 mins
Cook Time
35 mins Cook Time
Heat the oil in a large frying pan and brown the chicken and onion. Stir in the Curry Powder and cook for a few seconds. Make the reserved pineapple juice up to 300 ml (½ pint) with the milk and pour over the chicken and onion. Add the tomato purée, Easy Stir Fry, Cardamom and salt and bring to the boil.
Simmer, uncovered, over a moderate heat for 20 minutes or until the chicken is tender and the liquid is reduced by half. Add the creamed coconut and stir until dissolved.
Roughly chop the apricot halves and peel and slice the banana. Gently stir into the curry, together with the pineapple pieces, raisins and flaked almonds. Heat through for 1-2 minutes and serve.
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