Method
- CHICKEN
- Dice the meat into mouth sized bits, place in a large pan, cover with water and bring to the boil.
- Cut the chicken breast into large chunks, lightly flour and season the chicken chunks.
- Heat half the butter and oil in a pan and cook the chicken until golden brown, this should take about 10-12 minutes.
- CURRY SAUCE
- Melt half the butter in a large saucepan and add the onion, pineapple, banana and half the apple.
- Add the curry powder, desiccated coconut, coconut milk and stock.
- Pass through a sieve to form a smooth glossy sauce.
- Melt the remaining butter and gently cook the apples and sultanas for 5 minutes just until softened.
- Add to the smoothcurry sauce.
- For the coconut rice: Rinse the rice in cold water. Place into a pan and just cover with cold water.
- Add the coconut milk and boil for 10 minutes or until the rice is just cooked. Drain.
- Spoon the rice onto a plate topped with the chicken and with a drizzle of sauce.
- Serve with a tomato and red onion salad.
Ingredients
- FOR THE CHICKEN
- 2 chicken breasts
- 1 tbsp plain flour
- salt and pepper
- 50g / 2oz salted butter
- 1 tbsp sunflower oil
- FOR THE COCONUT BASMATI
- 150ml (1⁄4 pint) coconut milk
- 125g (4oz)Basmati Rice
- FOR THE CURRY SAUCE:
- 50g / 2oz butter
- 1⁄2 small onion, finely chopped
- 2 pineapple rings, drained and diced
- 1 small banana, cubed
- 1 firm apple, peeled and diced
- 2 tbsp medium curry powder
- 1 tbsp desiccated coconut
- 75ml / 3floz chicken stock
- 75ml / 3floz coconut milk
- salt and black pepper
- 50g / 2oz sultanas
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