1 medium onion, finely chopped
1 tbsp oil
1 tbsp curry powder
scant 1/2 (us) cup (100 ml) chicken stock
5 ml spoon tomato puree (paste)
juice of 1/2 lemon
2 tbsp sweet chutney
1 pineapple, washed and draned
250 ml mayonnaise
3 tbsp single cream
300 g cooked turkey, cubed
6 ready to eat dried apricots, chopped
1 tbsp flaked almonds
1 tbsp coriander leaves, torn
1 tbsp oil
1 tbsp curry powder
scant 1/2 (us) cup (100 ml) chicken stock
5 ml spoon tomato puree (paste)
juice of 1/2 lemon
2 tbsp sweet chutney
1 pineapple, washed and draned
250 ml mayonnaise
3 tbsp single cream
300 g cooked turkey, cubed
6 ready to eat dried apricots, chopped
1 tbsp flaked almonds
1 tbsp coriander leaves, torn
method
1. Fry the onion gently in the oil until soft. Stir in the curry powder and continue to cook for 2 minutes.
2. Blend in the stock, stirring well and bring to the boil.
3. Add the tomato puree, lemon juice and chutney and simmer for 5 minutes. Allow to cool completely.
4. Cut the pineapple in half lengthwise, cut around approximately 1 cm from the edge to loosen the flesh and remove.
5. Cut out the centre core and chop half the pineapple. (Use the rest alone, with cream, incorporated into a fruit salad or another recipe).
6. Stir in the mayonnaise and cream into the cold sauce, then add the turkey, pineapple, apricots, almonds and coriander. Mix well and chill until required.
7. Serve the curry garnished with coriander and lemon, in the halved pineapple shell, with salads, rice salad, warm bread rolls or French bread.
2. Blend in the stock, stirring well and bring to the boil.
3. Add the tomato puree, lemon juice and chutney and simmer for 5 minutes. Allow to cool completely.
4. Cut the pineapple in half lengthwise, cut around approximately 1 cm from the edge to loosen the flesh and remove.
5. Cut out the centre core and chop half the pineapple. (Use the rest alone, with cream, incorporated into a fruit salad or another recipe).
6. Stir in the mayonnaise and cream into the cold sauce, then add the turkey, pineapple, apricots, almonds and coriander. Mix well and chill until required.
7. Serve the curry garnished with coriander and lemon, in the halved pineapple shell, with salads, rice salad, warm bread rolls or French bread.
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