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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