Sweet & Spicy Malaysian Chicken Curry

Sweet & Spicy Malaysian Chicken Curry

Sweet & Spicy Malaysian Chicken Curry

Prep Time
15 Minutes
Cook Time
25 Minutes
Ingredients
14
Servings
4
A sweet and spicy chicken curry flavoured with Curry Powder, apple, raisins and tomatoes for a delicious and light mid-week meal. Great served with brown rice and sliced almonds.
Ingredients
  • 1 tablespoons olive oil

  • 2 onions, chopped

  • 1 green pepper, chopped

  • 1/2 teaspoon Garlic Granules

  • 1 tablespoons Medium Curry Powder

  • Pinch Chilli Flakes

  • 400 gram tin chopped tomatoes

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

  • 225 millilitre (8 fluid ounce) chicken stock

  • 1 Granny Smith apple, chopped

  • 75 gram (3 ounce) raisins

  • 325 gram (11 ounce) brown rice, cooked

  • Toasted sliced almonds (optional)

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Garlic Granules

Product Information

£ 1.90/unit,47g
Schwartz product packaging

Product Information

£ 2.00/unit,90g
Schwartz product packaging

Product Information

£ 2.00/unit,29g

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.

Nutritional Information

Typical Values Amount
Energy 560
TotalFat 37
SaturatedFat 1.5
Salt 0.6
Carbohydrates 93
Fiber 4.5
Sugar 25

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