Rooibos Chicken Curry
May
19
Written by:
5/19/2011 10:40 AM
Rooibos Chicken Curry
By Chris Maré
1 chicken stock cube
200 ml hot, strong Rooibos
50 ml cooking oil
2 large onions, sliced
2 cloves garlic, crushed
1 piece fresh ginger, crushed
1 green pepper, seeded and chopped
10 ml curry powder
4 chicken breast fillets, cubed
1 tomato, skinned and chopped
1 tin (410 g) pineapple pieces, drained, juice reserved
salt and freshly ground black pepper to taste
cooked basmati or jasmine rice, to serve
1. Dissolve the chicken stock cube in the hot Rooibos.
2. Heat the oil in a saucepan and sauté the onions, garlic, ginger, green pepper and curry powder for 5 minutes.
3. Add the chicken and fry gently for a further 15 minutes.
4. Add the tomato, Rooibos stock, pineapple juice, salt and pepper and simmer for 20 minutes or until the chicken is tender. Stir occasionally.
5. Add the pineapple pieces and heat thoroughly.
6. Serve with fragrant basmati or jasmine rice.
Serves 4
|
|