Try this Singapore Curry recipe, or contribute your own. "Schwartz2" and "Schwartz" are two of the tags cooks chose for Singapore Curry.
Yield: 4 servings Ready in 1 hours
favorite of 1 people 0 people want to try
|1 Inch; (25mm) piece fresh|
|5 Schwartz Whole Green|
|1 tsTomato puree|
|2 Schwartz Lemon Grass stalks|
|3 ozCreamed coconut - crumbled;|
|1 mdOnion - peeled and chopped|
|; root ginger -|
|1 8 ounces tin pineapple|
|1 14 ounces ti apricot halves|
|; drained and juice reserved|
|2 ozRaisins; (50g)|
|1 ozFlaked almonds - toasted;|
|1 tbSchwartz Mild Malaysian|
|Approximately 1/3 pint;|
|; peeled and grated|
|2 tbCooking oil|
|1 lbBoneless chicken breasts -|
Singapore Curry Preparation
Heat the oil in a large frying pan and brown the chicken and onion. Stir in the Curry Blend and ginger and cook for a few seconds. Make the reserved pineapple juice up to 1/2 pint (300ml) with the milk and pour over the chicken and onion. Add the tomato puree, Cardamoms, Lemon Grass and salt and bring to the boil. 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. 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 minute and remove the Lemon Grass stalks before serving.
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