Curry has long been a British staple and Basmati brand; Tilda is helping to celebrate this year’s National Curry Week (9 - 15 October) with some tasty recipes. Whether its Korma, Thai Green, Katsu or the fruity curry recipe below, make sure you indulge in a spicy treat to get into the spirit.
Chicken with a Fruit Curry Sauce and Coconut Basmati Rice
Ingredients for the Chicken:
2 free range chicken breasts
1 tbsp plain flour
Salt and pepper
50g/ 2 oz salted butter
1 tsp sunflower oil
For the Coconut Basmati:
125g (4oz) Tilda Pure Basmati
150ml (1/4 pint) coconut milk
For the Coconut Basmati sauce:
50g/ 2oz butter
½ 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
1tsp tbsp desiccated coconut
75ml/ 3floz chicken stock
75ml/ 3floz coconut milk
Salt and black pepper
50g/ 2oz sultanas
Step 1. For the chicken breast into large chunks. Lightly flour and season the chicken chunks.
Step 2. Heat half the butter and oil in a pan and cook the chicken until; golden brown, this should take about 10-12 minutes.
Step 3. For the 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. Bring to the boil and simmer for 20 minutes. Pass through a sieve to form a smooth glossy sauce.
Step 4. Melt the remaining butter and gently cook the apples and sultanas for 5 minutes just until softened. Add to the smooth curry sauce.
Step 5. 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.
Step 6. Spoon the rice onto a plate topped with the chicken and with a drizzle of sauce. Serve with a tomato and red onion salad.
For your chance to win a hamper of Tilda rice products (including 2x500g Tilda Basmati and 8 Micro pouches) all you have to do is:
1.Tell me what is your favourite curry. Answers can be left on the comments section of this post, on the Jam and Clotted Cream Facebook page or via Twitter (start tweet Tilda Comp @jamandcream).
2. RT or share this competition for an extra entry - just let me know you have done so in the comments section or via Facebook/Twitter.
3. Competition open to UK residents only.
4. Competition closes Monday 10th October at 5pm.