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Singapore Curry

Singapore Curry

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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