Malaysian Style Chicken & Pineapple Curry
(Serves 4)
Ingredients:
3-4 chicken breasts (cubed)
1 onion (chopped)
1 garlic clove (crushed)
1 tin coconut milk
2 tsp curry powder
2 tsp garam masala
1 tsp crushed coriander seeds
1 tsp cumin
1 small tin chopped tomatoes
1 table spoon turmeric
1 tsp lemon grass
1 fresh chilli fine chopped
1 cup ( 236g ) pineapple (chopped to 1” cubes)
2 tsp ginger
1/4 pint (0.11 ltr) chicken stock
2 table spoons olive oil
Salt & crushed white pepper to season
Preparation:
Add the olive oil to a pestle along with the spices and chilli’s, ground down to a paste.
Place the chicken into a suitable container and add the curry paste, mixing through thoroughly.
Place the chicken into the slow cooker.
In a hot saucepan fry the onion and the garlic in a little oil for 2-3 mins. Add the chicken stock, tomatoes and coconut milk, bring to boil and place into the slow cooker. Add the pineapple with salt and pepper to season.
Cook for 6-8 hours on ‘low’.
Serve on a bed of basmati rice, with naan bread or poppadoms.
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