Curried Chicken with Tropical Fruit
Nutritional breakdown
| Energy: | 490 Kcals |
| Protein: | 40.7g |
| Total carbohydrate: | 79g |
| Of which sugars: | 16.8g |
| Total fat: | 23.4g |
| Of which saturates: | 5.5g |
| Fibre: | 3.5g |
| Salt: | 1.4g |
Ingredients
1tbsp soy sauce
1 ½ tbsp vegetable oil
1 ½ tbsp sesame oil
1 tsp curry powder
salt
4 boneless, skinless chicken breasts, cut into thin slices
240ml (8floz) tropical fruit juice
10ml (2tsp) white vinegar
1½ tsp cornflour
1 red pepper, cut into 5mm (¼ inch) pieces
15ml (1tbsp) vegetable oil
432g can DOLE Tropical Fruit Salad , drained
300g (12oz) long grain rice
2-3 spring onions, chopped
40g (1½ oz) flaked almonds, toasted
40g (1½ oz) flaked coconut, toasted
fresh coriander for garnish
Instructions
Mix together the soy sauce, oils, curry powder and salt and pour over the chicken pieces. Cover and refrigerate overnight.
Blend together the fruit juice, vinegar and cornflour in a pan to make a fruit sauce. Bring to the boil, stirring, and allow to thicken.
Heat the oil in a pan and brown the chicken, add the red pepper and fry until the chicken is cooked. Pour over the fruit sauce and heat through.
Serve with boiled rice and top with spring onions, almonds, coconut and coriander.
