| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 4 |
|
Skinned chicken breasts |
| 8 |
oz |
Lamb or pork mincemeat |
| 1 |
|
Onion; chopped |
| 1 |
ts |
Ginger |
| 2 |
ts |
Garlic |
| 1 |
cn |
Peeled tomatoes |
| 6 |
|
Fresh green chillies; (6 to 8) |
| 4 |
|
Fresh tomatoes; (4 to 5) |
| 4 |
tb |
Vegetable oil |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 1 |
ts |
Sultanas and flaked almonds |
| 2 |
tb |
Whipping cream; (2 to 3) |
| 2 |
ts |
Fresh chopped coriander |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Coriander powder |
| 1 |
ts |
Curry powder |
INSTRUCTIONS
Dry fry the mincemeat. When brown stir in 1/2tsp turmeric and 1/2tsp
coriander powder. Divide mincemeat between the four chicken breasts, wrap
in foil and bake for 40 minutes at 450C.
Heat the oil in the pan, add ginger and garlic. When brown add the onion.
Heat for 1-2 minutes. Add fresh tomatoes and green chillies, then all
spices.
Add tin tomatoes, cook for 6-8 minutes. When cool, mix in a blender for 2
minutes.
Put the sauce in a pan and add cream, sugar, sultanas, flaked almonds,
chopped coriander and the baked chicken.
Serve in a dish and dress with a dash of fresh cream, some chopped, fresh
coriander and raw onion rings,
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