From: Tilda Kitchen
This dish is so tasty and effective yet so easy and very simple. Serve with lobster instead of chicken and you have a very special dish.
*Use Gluten Free stock to make this dish Gluten Free
This recipe uses:
Pure Basmati Rice 500g
Cut the chicken breast into large chunks.
Lightly flour and season the chicken chunks.
Heat half the butter for the chicken and oil in a pan and cook the chicken until golden brown, this should take about 10-12 minutes.
Melt the other half of 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.
Melt the remaining butter and gently cook the apples and sultanas for 5 minutes just until softened. Add to the smooth curry sauce.
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.
Share
Share this recipe
Discover Similar Recipes
Vegetable Rogan Josh
Tilda Pure Basmati rice is the perfect accompaniment to this delicious Rogan Josh curry.
Malai Kofta
A deliciously rich and creamy Malai Kofta served with aromatic and fluffy Tilda Pure Basmati rice.
Lamb Biryani
Want a quick and easy lamb biryani recipe? With a little prep you can have a lamb biryani on your table bursting with flavour in no time.
Spicy Cauliflower with Basmati Rice
Turn up the flavour with this Spicy Cauliflower and Basmati Rice. Cauliflower is cooked in a fragrant coconut milk sauce with warming spices, then served over fluffy Tilda Basmati for a vibrant, satisfying meal.