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Singapore Curry
Ingredients
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2 tablespoons oil
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450 gram (1 pound) boneless, skinless chicken breasts, diced
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1 medium onion, chopped
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1 tablespoons Mild Curry Powder
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225 gram (8 ounce) tin pineapple pieces in natural juice, drained and juice reserved
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200 millilitre (7 fluid ounce) milk
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1 teaspoon tomato purée
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2 tablespoons
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1/4 teaspoon salt
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50 gram (2 ounce) creamed coconut, crumbled
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400 gram (14 ounce) tin apricot halves in natural juice, drained
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1 medium banana
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50 gram (2 ounce) raisins
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25 gram (1 ounce) flaked almonds, toasted
Key Products
Instructions
- 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.
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