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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
COOKING 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 |