Sweet & Spicy Malaysian Chicken Curry

1 tbs olive oil
2 onions, chopped
1 green pepper, chopped
½ tsp Schwartz Garlic Granules
1 tbs Schwartz Medium Curry Powder
Pinch Schwartz Chillies Crushed
400g tin chopped tomatoes
450g (1lb) boneless, skinless chicken thighs, diced
225ml (8fl oz) chicken stock
1 Granny Smith apple, chopped
75g (3oz) raisins
325g (11oz) brown rice, cooked
Toasted sliced almonds (optional)
Schwartz Sea Salt and Black Pepper to season

STEP 1

Heat the oil and fry the onions for 2 minutes. Add the green pepper and Garlic Granules, fry for a further 3-4 minutes.



STEP 2

Stir in the Curry Powder, Crushed Chillies, tomatoes, chicken and chicken stock. Bring to the boil, reduce the heat to low and simmer for 5 minutes.



STEP 3

Add the apple and raisins, simmer for a further 10 minutes until the chicken is cooked through, stirring occasionally. Season to taste.



STEP 4

Ladle the stew into shallow soup bowls. Top each with brown rice and garnish with almonds, if desired.