Method
Ingredients
Ingredients
Chicken
- 2 free range chicken breasts
- 1 tbsp plain flour
- Salt and pepper
- 50g salted butter
- 1 tbsp sunflower oil
Coconut Rice
- 150ml coconut milk
- 125g Tilda Pure Basmati Rice
Curry Sauce
- 50g 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 chicken stock (use gluten free variety to keep dish GF)
- 75ml coconut milk
- Salt and black pepper
- 50g sultana
Method
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Cut the chicken breast into large chunks.
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Lightly flour and season the chicken chunks.
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Heat half the butter and oil in a pan and cook the chicken until golden brown, this should take about 10-12 minutes.
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Melt half the butter in a large saucepan and add the onion, pineapple, banana and half the apple.
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Add the curry powder, desiccated coconut, coconut milk and stock. Bring to the boil and simmer for 20 minutes. Pass through a sieve to form a smooth glossy sauce.
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Melt the remaining butter and gently cook the apples and sultanas for 5 minutes just until softened. Add to the smooth curry sauce.
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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.
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Spoon the rice onto a plate topped with the chicken and with a drizzle of sauce.
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Serve with a tomato and red onion salad.
