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
Serves 3-4
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
Method:
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 2011 at 5pm.
sounds and looks great, i am a great curry fan, will try it out
ReplyDeletemy fave curry is homemade chicken curry - and the kids like it too!
ReplyDeletemy favourite is chicken jalfrezi
ReplyDelete@ashlallan
i have tweeted as @ashlallan
ReplyDeletevegetable curry
ReplyDeleteKarē-Pan
ReplyDeleteI love King Prawn Biryiani
ReplyDeleteI have retweeted - @walpolegirl
ReplyDeleteTry to cook fish curry at my website,too
ReplyDeleteLamb pasanda is lovely.
ReplyDeleteThank you!
@maximka25
tweeted as @maximka25
ReplyDeleteThank you!
My favourite is homemade lamb curry...yumm! :)
ReplyDeleteYe sit has to be lambs curry for me too.With basmati rice;)
ReplyDeleteI am such a lame-o when it comes to curry, I am not a super spicy person.
ReplyDeleteMy favourite has to be a good old Chicken Tikka, boring but a classic!
(I adore Tilda micro-pouches, the brown basmati is my fave)
My favourite dish is chicken with lentils, your recipe sounds lovely,I like the mix of flavours, so that's on next weeks menu!
ReplyDeleteHave also tweeted as @twydalldee
Best curry ever involves sweetpotato and chickpeas in a coconutty sauce. Yum.
ReplyDeletePlease count me in...my family loves curry and this recipe looks delicious.
ReplyDeleteSomething spicy and unusual, curried quail for example.
ReplyDeletesaag paneer every time (really, I should try a new recipe, but this is just so good!)
ReplyDeleteoh, and have tweeted @maxineflossy
ReplyDeleteMy favourite curry is paneer butter masala. Very unhealthy, but oh so good!
ReplyDelete