| INGREDIENTS |
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1 tb Oil
4 Chicken breasts - sliced
2 tb Schwartz Mild Malaysian
-Curry Blend
1 tb Cornflour
1 8 ounces tin pineapple
-slices in syrup - sliced;
-(227g)
; and syrup reserved
2 oz Creamed coconut; (50g)
1/2 pt Boiling water; (300ml)
1/2 ts Honey
2 ts Tomato puree
1/2 ts Schwartz Ground Allspice
4 oz Red pepper - sliced; (100g)
1/4 ts Salt
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| INSTRUCTIONS |
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Heat the oil and fry the chicken until browned. Add the Mild Malaysian
Curry Blend and fry gently for another 2 minutes. Blend the cornflour
with a little of the pineapple syrup and then with the rest of the
juice. Add this to the pan with the creamed coconut, water, honey,
tomato puree and Allspice. Cover and simmer for 20 minutes. Add the
red pepper and salt and simmer for another 5 minutes before serving.
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