Malaysian Curry

Malaysian Curry

Malaysian Curry

Cook Time
40 Minutes
Ingredients
13
Servings
4
Malaysian Curry
Ingredients
  • 2 tablespoons oil

  • 4 boneless, skinless chicken breasts, cut in half

  • 1 medium onion, sliced

  • 1 Cinnamon Sticks

  • 2 Cardamom Pods , crushed

  • 2 tablespoons Mild Curry Powder

  • 1 tablespoons plain flour

  • 300 millilitre (½ pint) chicken stock

  • ¼ teaspoon salt

  • 150 millilitre (¼ pint) single cream or natural yoghurt

  • 25 gram (1 ounce) creamed coconut, flaked

  • 400 gram (14 ounce) tin mango slices, drained

  • 15 gram (½ ounce) flaked almonds, toasted

Key Products
Cinnamon Sticks

Product Information

£ 1.70/unit,13g
Schwartz product packaging

Product Information

£ 2.85/unit,26g
Mild Curry Powder

Product Information

£ 2.00/unit,85g

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.