Homemade Asian Style Chicken Curry

The mild curry flavour should impress the kids.


  • 2 chicken breasts
  • 0.25 red onion
  • 1 pineapple ring from a tin
  • 1 tsp sharwoods hit curry powder
  • 0.25 clove of garlic
  • 1 large tomato
  • 1 tblsp mango chutney
  • 1 chicken breast
  • 1 tblsp crème fraiche (yoplait low fat)
  • grated ¼ tsp fresh ginger
  • 1 tblsp sultanas
  • 0.25 pint chicken stock
  • 2 tblsp olive oil
  • 4 tblsp knorr curry powder
  • basmati rice


  1. Slice chicken breasts into thin strips. Toss them into a wok with olive oil, sautee them in olive oil.
  2. Add diced red onion, add chopped garlic clove, add ginger, add sharwoods curry powder, add chicken stock.
  3. Bring stock to the boil, mix curry powder little bit of water, whisk into chicken stock and ingredients – now thickened.
  4. Turn it down to simmer on low heat. After 7 mins. Add diced up pineapple, chopped tomato, tbsp chutney, sultanas – allow to simmer for 2 minutes, add tbsp crème fraiche.
  5. Put basmati onto cook in pot of boiling water for 11 minutes, drain and serve.


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