Singapore Curry

Singapore Curry

Singapore Curry

Cook Time
35 Minutes
Singapore Curry
  • 2 tablespoons oil

  • 450 gram (1 pound) boneless, skinless chicken breasts, diced

  • 1 medium onion, chopped

  • 1 tablespoons Mild Curry Powder

  • 225 gram (8 ounce) tin pineapple pieces in natural juice, drained and juice reserved

  • 200 millilitre (7 fluid ounce) milk

  • 1 teaspoon tomato purée

  • 2 tablespoons

  • 5 Cardamom Pods

  • 1/4 teaspoon salt

  • 50 gram (2 ounce) creamed coconut, crumbled

  • 400 gram (14 ounce) tin apricot halves in natural juice, drained

  • 1 medium banana

  • 50 gram (2 ounce) raisins

  • 25 gram (1 ounce) flaked almonds, toasted


  • 1 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.
  • 2 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.
  • 3 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.