2 heaped teaspoons Medium Curry Powder (if you prefer you can use mild or hot curry powder dependant on your taste)
1 heaped teaspoon Turmeric Powder
1 heaped teaspoon Sugar
1 teaspoon Salt
1 tablespoon Tomatoe Puree
1 Medium Onion (Sliced)
3 Medium Fresh Tomatoes (quartered)
1/2 cup Sultanas
1/2 cup Rasins
1 can Coconut Milk
Directions
Step 1
Turn the can of coconut milk upside down and open this way up the with a tablespoon scoop out 1 tablespoon of the coconut cream setting aside the rest for later
Step 2
In a medium heavy based pan (like a crueset pot)add the coconut cream that you have removed from the can and heat it up
Step 3
Add all the powders and tomato puree to the coconut milk and stir in
Step 4
Then add the chickcn cubes and coat with the sauce
Step 5
Add the onins and tomatoes and sultanas and raisins
Step 6
Bring to the boil and then add the rest of the coconut milk a little at a time stirring all the time
Step 7
Reduce the heat to the lowest setting and cook for 30mins or until the chicken is cooked through stirring occasionaly
Seal the beef then remove with a slotted spoon and drain off some fat or oil and put to one side on a plate
Step 3
Add the onions and fry till golden brown
Step 4
Add the green peppers to the onionsand fry for 2-3 mins
Step 5
Add the tin of tomatoes and stir all together
Step 6
Now add the beef cubes back to the pan
Step 7
Add the sugar and the paprika powder, tomato purree, red wine, and stir together
Step 8
Add the salt and the birds eye chilli HOWEVER if you dont like chillis or have an intolerance to them then substitute the chilli for freshly ground black pepper to taste instead
Step 9
Now return the beef cubes back to the sauce and stir through
Step 10
Pour the ingredients into a lidded ovenproof pot
Step 11
Cook in the overn for 1 hour
Step 12
After one hour bring out of the oven and add in the one cup of rice and 3 cups of water
Step 13
Stir into the sauce and put back in the oven for 30mins and keep checking every 10mins and if needs more liquid add more water
Step 14
Serve in a bowl as a one pot dish and you may add a small pot of natural yoghurt at the end. Enjoy!
1 cube Beef Stock (dissolved into 4 tablespoons of hot water)
Few drop Tabasco or Worcestershire Sauce
1fl oz Lemon Juice
3 Medium Fresh Tomatoes (quartered)
1 Shallow Heatproof Casserole Dish
Directions
Step 1
Heat the oven to 180C (350F/Gas Mark 4)
Step 2
Melt the margerine in a large frying pan over a moderate heat
Step 3
Add the chops and fry on both sides only turning over once for about 3-4 minutes until golden brown on both sides
Step 4
Remove the chops and put them in a single layer in the shallow proof dish then set aside
Step 5
Now reduce the heat and add the onion, celery and carrots and fry gently for 5 minutes until soft.
Step 6
Now sprinkle the flour over the onion, celery and carrots and cook, stirring all the time for about 1 minute. The flour will stick to the vegetables.
Step 7
Gradually stir in the ginger beer and the stock stirring all the time to make a smooth sauce.
Step 8
Add the drops of tobasco or worcestershire sauce, lemon juice, tomatoes, salt and plenty of freshly ground pepper.
Step 9
Now pour the sauce over the pork chops, cover the dish with a lid or foil if you dont have a lid and cook in the oven for approx 45mins or until the chops are tender.
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