500 g (18 oz) chicken breast fillets
1/2 bunch spring onions
1 large tomato
1/2 pineapple/approx. 500 g (18 oz)
2 tbsp clarified butter
1 tsp plain flour (All purpose)
2 tbsp curry powder
1 cup (8 fl oz) 250 ml chicken stock
1 tsp lemon juice
1 pinch salt
1/2 bunch spring onions
1 large tomato
1/2 pineapple/approx. 500 g (18 oz)
2 tbsp clarified butter
1 tsp plain flour (All purpose)
2 tbsp curry powder
1 cup (8 fl oz) 250 ml chicken stock
1 tsp lemon juice
1 pinch salt
method
1. Wash and dry meat and cut into 1 cm (1/3 in) wide strips.
2. Chop dark green ends off spring onions; wash and dry, then chop light green parts into 1 cm (1/3 in) rings. Slice white ends in quarters lengthwise.
3. Cover tomato with boiling water, skin and chop.
4. Divide pineapple into 8, cut away hard core, loosen flesh from skin and cut across in thin slices.
5. Heat clarified butter and brown chicken. Add onions and chopped tomato; fry 1 minute longer.
6. Combine flour and curry powder, then stir into fricassee. Add chicken stock slowly, stirring well.
7. Add pineapple pieces and heat gently for 5 minutes.
8. Season curry to taste with lemon juice and salt.
9. Serve with rice cooked until just tender.
2. Chop dark green ends off spring onions; wash and dry, then chop light green parts into 1 cm (1/3 in) rings. Slice white ends in quarters lengthwise.
3. Cover tomato with boiling water, skin and chop.
4. Divide pineapple into 8, cut away hard core, loosen flesh from skin and cut across in thin slices.
5. Heat clarified butter and brown chicken. Add onions and chopped tomato; fry 1 minute longer.
6. Combine flour and curry powder, then stir into fricassee. Add chicken stock slowly, stirring well.
7. Add pineapple pieces and heat gently for 5 minutes.
8. Season curry to taste with lemon juice and salt.
9. Serve with rice cooked until just tender.
serving amount
serves 3-4
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