Recently I had made some Chicken and Pineapple kebabs for tea and was left with 1/2 a tin of pineapple rings in the fridge. The following day I was thinking what to do for tea using the Pineapple rings and as it was Saturday, it is normally curry night in the Paulpry cottage. My favourite from the local Indian Takeaway is a Chicken Balti Kaghani which is made from mint sauce, cream, pineapple and mushrooms, so with me being the adventurous type when it comes to cooking thought I would try to make it. I gave it a go and served it up to my husband without telling him what it was it it tasted nearly as good as the one from the Indian.This curry is a flavoursome curry with using cream and mint sauce.
So here is the recipe.Serves Two
1 Onion chopped 18p
1 Chicken Breast per person cubed about £1.50 per Breast
2 fresh Green or Red Chillies (depending how spicy you want it) seeds removed and chopped about 25p *
Method.In a large saucepan fry the onions in a little oil for about two minutes over a medium heat, if using the spices add the chillies, ginger, garlic, cumin, coriander, chilli powder and turmeric with a couple of tablespoons of water and fry for about five minutes (if using curry paste add a little later). Mix in the chicken and fry for about 10 minutes then add the mushrooms and fry for a further 5 - 10 minutes. Pour in the cream and mint sauce and crumble the oxo cubes in (if using the curry paste mix it in now) and stir, leave to simmer for about 10 minutes stirring occasionally. Add the pineapple cubes and chopped cherry tomatoes and simmer for a further 10 minutes stirring occasionally. Mix the cornflour with a little water and add to the mixture stir until thick and add the Garam Masala and stir in. Turn off the heat cover and leave to stand for about 5 minutes.
Serve with boiled Basmati rice and Naan breads.Notes:
If when you taste the curry, it is is a bit too spicy for you add some natural yoghurt this reduces the amount of heat from the spices.If using the Pataks Curry Sauce, you tend to get a layer of reddish color fat like substance on top, just give it a good stir before serving and this will mix it in.
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