| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Malay |
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 1 |
lb |
Boneless chicken breasts – skinned and; (450g) |
|
|
; diced |
| 1 |
md |
Onion – peeled and chopped |
| 1 |
tb |
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 |
ts |
Tomato puree |
| 5 |
|
Schwartz Whole Green Cardamoms |
| 2 |
|
Schwartz Lemon Grass stalks lightly |
|
|
; crushed |
| 1/4 |
ts |
Salt |
| 3 |
oz |
Creamed coconut – crumbled; (75g) |
| 1 |
|
14 ounces ti apricot halves in natural juice -; (400g) |
|
|
; drained |
| 1 |
md |
Banana |
| 2 |
oz |
Raisins; (50g) |
| 1 |
oz |
Flaked almonds – toasted; (25g) |
INSTRUCTIONS
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 1/2 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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