Singapore Curry

2 tbs oil
450g (1lb) boneless, skinless chicken breasts, diced
1 medium onion, chopped
1 tbs Schwartz Mild Curry Powder
225g (8oz) tin pineapple pieces in natural juice, drained and juice reserved
200ml (7fl oz) milk
1 tsp tomato purée
2 tbs Schwartz Easy Stir Fry Lemon Grass, Ginger & Coconut
5 Schwartz Cardamom Pods
1/4 tsp salt
50g (2oz) creamed coconut, crumbled
400g (14oz) tin apricot halves in natural juice, drained
1 medium banana
50g (2oz) raisins
25g (1oz) flaked almonds, toasted

STEP 1

Heat the oil in a large frying pan and brown the chicken and onion. Stir in the Curry Powder and cook for a few seconds. Make the reserved pineapple juice up to 300 ml (½ pint) with the milk and pour over the chicken and onion. Add the tomato purée, Easy Stir Fry, Cardamom and salt and bring to the boil.



STEP 2

Simmer, uncovered, over a moderate heat for 20 minutes or until the chicken is tender and the liquid is reduced by half. Add the creamed coconut and stir until dissolved.



STEP 3

Roughly chop the apricot halves and peel and slice the banana. Gently stir into the curry, together with the pineapple pieces, raisins and flaked almonds. Heat through for 1-2 minutes and serve.