15 October 2012
ewfood
España Chicken
Ingredients
Preparation
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Heat some oil in a large pan and fry the chicken breast slices till they turn golden brown.
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Then add the Malaysian curry powder and gently fry for around 2 minutes.
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At the side, in a cup, blend the cornflour and pineapple syrup.
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After that add the mixture to the pan and lightly mix it together with the chicken.
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Then pour in the allspice powder, honey, pineapple pieces and tomato purée.
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Stir this around for a few minutes.
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Then lower the heat and add in the coconut milk (made from the coconut milk powder).
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Gently stir and cover.
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Let the dish cook for 25 minutes - allowing the chicken to infuse with the sauce mix.
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Then uncover the pan, and throw in the sliced red bell pepper and some salt.
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Allow this to simmer for another 5 minutes.
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Tastes best when eaten with sliced bread or rice.
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