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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
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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