Malaysian Style Chicken & Pineapple Curry

Ingredients:

(Serves 4)

3-4 chicken breasts (cubed)

1 onion (chopped)

1       garlic clove (crushed)

1       tin coconut milk

2 tsp curry powder

2 tsp garam masala

1 tsp crushed coriander seeds

1 tsp cumin

1 small tin chopped tomatoes

1 table spoon turmeric

1 tsp lemon grass

1 fresh chilli fine chopped

1       cup ( 236g ) pineapple (chopped to 1� cubes)

2 tsp ginger

�  pint (0.11 ltr) chicken stock

2 table spoons olive oil

Salt & crushed white pepper to season

Preparation:

Add the olive oil to a pestle along with the spices and chilli�s, ground down to a paste.

Place the chicken into a suitable container and add the curry paste, mixing through thoroughly.

Place the chicken into the slow cooker.

In a hot saucepan fry the onion and the garlic in a little oil for 2-3 mins.

Add the chicken stock, tomatoes and coconut milk, bring to boil and place into the slow cooker.

Add the pineapple with salt and pepper to season.

Cook for 6-8 hours on �low�.

Serve on a bed of basmati rice, with naan bread or poppadoms.