Malaysian Curry

2 tbs oil
4 boneless, skinless chicken breasts, cut in half
1 medium onion, sliced
2 tbs Schwartz Mild Curry Powder
1 tbs plain flour
300ml (1/2 pint) chicken stock
1/4 tsp salt
150ml (1/4 pint) single cream or natural yoghurt
25g (1oz) creamed coconut, flaked
400g (14oz) tin mango slices, drained
15g (1/2oz) flaked almonds, toasted

STEP 1

Heat the oil in a frying pan and fry the chicken and onion until lightly browned. Add the Curry Powder and cook gently for 1 minute. Stir in the flour and cook for a further minute. Blend in the stock and salt and bring to the boil, stirring continuously. Cover and simmer gently for 30 minutes or until the chicken is tender.



STEP 2

Stir in the cream or yoghurt, coconut and mango slices. Heat through gently before serving. Sprinkle with the flaked almonds.