(Adapted from “Pan-cooked chicken dishes”)
100g Pineapple, cut into bit sized pieces (s) (sff) (2syn/2=1 syn per person)
100g Mango, cut into bit sized pieces (sff) (3syn/2=1.5syn per person)
1tbsp cornflour mixed with 1tbsp of water (3.5syn/2=1.75 syn per person)
1tbsp Madras hot curry powder
2 Shallots, sliced (s) (sff)
2 Chicken breasts, sliced into strips (s) (ff)
3cm Cube of ginger, sliced into strips
25g plain flour (4.5 syns/2=2.25syns per person) (used only10g=2syn/2=1 syn per person)
*25g fresh grated coconut (4.5 syns/2=2.25syns per person)
150mL Yeo Valley natural yoghurt (ff) (2syn/2=1syn per person)
200mL Chicken stock made with a stock cube
Salt & Pepper
In a glass bowl mix the flour with salt, pepper & curry powder, drop a few pieces at a time of the chicken, coat evenly, shake surplus off and set aside.
Spray a deep frying pan with Fry Light; add a few pieces of chicken at a time, cook on a high heat until brown then remove.
Reheat the frying pan, spray with Fry Light, and cook the shallots & ginger for 2 mins, add the fruit, then the chicken stock & bring to the boil then simmer.
Return the chicken to the pan & add the yoghurt that has been mixed with cornflour, a spoon at a time, stir well, cover, & simmer at a very low light for 5 mins.
* Optional. Dry fry the grated coconut for a few minutes then sprinkle over the curry.
Credit: Pete’s Recipe Book
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