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Malaysian Curry
Ingredients
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2 tablespoons oil
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4 boneless, skinless chicken breasts, cut in half
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1 medium onion, sliced
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2 Cardamom Pods , crushed
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2 tablespoons Mild Curry Powder
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1 tablespoons plain flour
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300 millilitre (½ pint) chicken stock
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¼ teaspoon salt
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150 millilitre (¼ pint) single cream or natural yoghurt
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25 gram (1 ounce) creamed coconut, flaked
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400 gram (14 ounce) tin mango slices, drained
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15 gram (½ ounce) flaked almonds, toasted
Key Products
Instructions
- 1 Heat the oil in a frying pan and fry the chicken, onion, Cinnamon Stick and Cardomoms until lightly browned. Add the Curry Powder and cook gently for 1 minute. Stir in the flour and cook for a further minute. Blend in the stock and salt and bring to the boil, stirring continuously. Cover and simmer gently for 20-25 minutes or until the chicken is tender.
- 2 Stir in the cream or yoghurt, coconut and mango slices. Heat through gently before serving. Sprinkle with the flaked almonds.
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