Homemade Chicken Curry

Serves 4-6

4-5 Chicken Breast (depending on size)
1/2 Pineapple
2 red onions
1 white onion
1 bulb ginger
1 lime (de-skinned)
2 Stalks lemon grass
3 tins Coconut milk
1 tbsp cumin
1 tbsp Garam Marsala
1 tbsp curry powder
1 chili (optional)


In a food processor, blitz pineapple, red onions, white onion, ginger, lime and chili into a lumpy pulp. You can finely chop if you don't have a food processor. It will be a very wet mixture. Place mixture into a pot and bring to the boil. Once at the boil, turn down the heat and simmer until the mixture thickens.

Pour in the coconut milk and bring back to the boil. Add in your spices and keep to the boil. You want the mixture to reduce by about a quarter. The mixture will thicken a little while reducing. Keep stirring every now and then.


Serve with some sweet basmati rice

:)

Kiwi & Mango Posset

Make the night before

Makes 2
1 Kiwi chopped
1/2 Mango chopped
500ml fresh cream
250g caster sugar

You'll be glad to hear it's SIMPLE :)

Pour cream & sugar into a pot and bring to the boil. Add in the chopped fresh kiwi and chopped mango and simmer on a low heat for 5 minutes.

Pour into 2 red wine glasses and pop into the fridge to set. They will usually need around 6 hours but if you leave them over night you're sure to have a good result.

Serve with fresh whipped cream (piped on if you're feeling fancy) and add some fresh mint for that polished look ;)

Enjoy!

Note

This blog is for sharing my personal favourite foods it is NOT to be used to create a menu in a restaurant that is run by idiots. I DO NOT give permission for ANY of these to be used in a commercial fashion. You know who you are. It is sad that "chefs" are taking these from me.

NOW lovely friends who read this blog feel free to use these in your kitchens and as always let me know how you get on :D