España Chicken |

Posted on

15 October 2012



España Chicken


4 chicken breasts - sliced
1/2 cup red bell pepper - sliced
1 tbs oil
1 tbsp cornflour
4 tbsp coconut milk powder
2 tsp tomato purée
2 tbsp mixed spice curry powder (recipe below)
1/2 tsp allspice powder (recipe below)
1 large tin pineapple slices in syrup - save the syrup
1/2 tsp honey
1 1/4 cup water - boiling
1/4 tsp salt
<em><strong>MIXED SPICE CURRY POWDER</strong></em>
Blend all the ingredients below and store in an airtight container...
2 tbsp coriander seeds
1 tbsp cumin seed
3/4 tbsp fennel seed
1/2 tbsp chili powder
1/2 tsp turmeric powder
1/4 tsp clove
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp pepper
</strong><strong><em>ALLSPICE POWDER</em></strong>
Mix all the ingredients together and store in an airtight container...
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves


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

Join the Conversation