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esophag0r in food_stuff

Mild Chicken Curry with Sultanas and Pineapple



Ingredients (Metric)
350g chicken breast, cut into cubes
½ tsp peanut oil
1½ tsp ground turmeric
½ tsp ground cumin
¼ tsp ground cayenne pepper
¼ tsp ground ginger
¼ tsp ground coriander
100ml water
½ chicken stock cube
285ml single cream (I used a pot of Elmlea single)
50g sultanas
75ml pineapple juice (from the can of pineapples)
160g canned pineapple
(I prefer to use a can of pineapple rings and cut them into chunks - I get more that way)

Imperial
14oz chicken breast, cut into cubes
½ tsp peanut oil
1½ tsp ground turmeric
½ tsp ground cumin
¼ tsp ground cayenne pepper
¼ tsp ground ginger
¼ tsp ground coriander
½ cup water
½ chicken stock cube
1 cup (10 fl oz) single cream (I used a pot of Elmlea single)
2oz sultanas
⅓ cup pineapple juice (from the can of pineapples)
6 oz canned pineapple
(I prefer to use a can of pineapple rings and cut them into chunks - I get more that way)

In a small bowl, combine the spices (turmeric, cayenne pepper, ginger, cumin and coriander)


Pour the peanut oil into a saucepan, and add the chicken. Fry over medium heat until just starting to go golden.


Add the spices, and stir.


Add the water, then the single cream, and bring to the boil. Let it simmer for 5 minutes.


Once the curry has simmered for 5 minutes, add the sultanas


Add also the pineapple chunks and juice. Turn up the heat and let it boil again, then simmer for 10 minutes, leaving the pan uncovered only for the last 3-5 minutes, to let the sauce thicken up a bit.


Serve with rice. Serve poppadoms and/or naan bread also, if you'd like.


This serves 2.

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