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Sweet & Spicy Malaysian Chicken Curry
Ingredients
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1 tablespoons olive oil
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2 onions, chopped
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1 green pepper, chopped
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1/2 teaspoon Garlic Granules
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1 tablespoons Medium Curry Powder
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Pinch Chilli Flakes
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400 gram tin chopped tomatoes
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450 gram (1 pound) boneless, skinless chicken thighs, diced
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225 millilitre (8 fluid ounce) chicken stock
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1 Granny Smith apple, chopped
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75 gram (3 ounce) raisins
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325 gram (11 ounce) brown rice, cooked
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Toasted sliced almonds (optional)
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 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.
- 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.
- 3 Add the apple and raisins, simmer for a further 10 minutes until the chicken is cooked through, stirring occasionally. Season to taste.
- 4 Ladle the stew into shallow soup bowls. Top each with brown rice and garnish with almonds, if desired.
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