Singapore curry

Yield: 4 servings

Measure Ingredient
2 tablespoons Cooking oil
1 pounds Boneless chicken breasts - skinned and; (450g)
; diced
1 medium Onion - peeled and chopped
1 tablespoon Schwartz Mild Malaysian Curry Blend
1 Inch; (25mm) piece fresh
; root ginger -
; peeled and grated
1 8 ounces tin pineapple pieces in natural juice -; (225g)
; drained and juice reserved
Approximately 1/3 pint; (200ml) milk
1 teaspoon Tomato puree
5 Schwartz Whole Green Cardamoms
2 Schwartz Lemon Grass stalks lightly
; crushed
¼ teaspoon Salt
3 ounces Creamed coconut - crumbled; (75g)
1 14 ounces ti apricot halves in natural juice -; (400g)
; drained
1 medium Banana
2 ounces Raisins; (50g)
1 ounce Flaked almonds - toasted; (25g)

Heat the oil in a large frying pan and brown the chicken and onion. Stir in the Curry Blend and ginger and cook for a few seconds. Make the reserved pineapple juice up to ½ pint (300ml) with the milk and pour over the chicken and onion. Add the tomato puree, Cardamoms, Lemon Grass and salt and bring to the boil.

Simmer, uncovered, over a moderate heat for 20 minutes or until the chicken is tender and the liquid is reduced by half. Add the creamed coconut and stir until dissolved.

Roughly chop the apricot halves and peel and slice the banana. Gently stir into the curry, together with the pineapple pieces, raisins and flaked almonds. Heat through for 1-2 minute and remove the Lemon Grass stalks before serving.

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