Sweet & Spicy Malaysian Chicken Curry

Sweet & Spicy Malaysian Chicken Curry

Prep Time
15 Minutes
Cook Time
25 Minutes
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.
  • 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

£ 1.89/unit,47g
Medium Curry Powder

Product Information

£ 1.99/unit,90g
Schwartz product packaging

Product Information

£ 1.98/unit,29g


  • 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.