50 g fruity curry rub
750 g skinless chicken breasts, cut into 2 cm cubes
1 tbsp oil
1 medium onion, peeled and finely chopped
2 garlic cloves, crushed
2 cm piece ginger, peeled and grated
50 g sultanas
432 g can pineapple chunks, drained
400 ml can coconut milk plus 200 ml water
15 g pack fresh coriander, finely chopped
750 g skinless chicken breasts, cut into 2 cm cubes
1 tbsp oil
1 medium onion, peeled and finely chopped
2 garlic cloves, crushed
2 cm piece ginger, peeled and grated
50 g sultanas
432 g can pineapple chunks, drained
400 ml can coconut milk plus 200 ml water
15 g pack fresh coriander, finely chopped
method
1. Place the fruity curry rub in a plastic bag, then add the chicken and shake until thoroughly coated.
2. Heat the oil a large saucepan then add the chicken and cook for 2 - 3 minutes, remove and put to one side on a plate.
3. Add the onion, garlic, ginger and sultanas and saute for 2 - 3 minutes, then return the chicken and add the pineapple, coconut milk and water. Cook for 20 - 25 minutes.
4. Stir in the coriander, then serve with naan bread and rice.
2. Heat the oil a large saucepan then add the chicken and cook for 2 - 3 minutes, remove and put to one side on a plate.
3. Add the onion, garlic, ginger and sultanas and saute for 2 - 3 minutes, then return the chicken and add the pineapple, coconut milk and water. Cook for 20 - 25 minutes.
4. Stir in the coriander, then serve with naan bread and rice.
serving amount
serves: 4
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