Quick Malaysian Curry
|Chicken pieces||1 Kilogram|
|Potato||1 Large, diced|
|Cucumber||1 , diced|
|Tomatoes||2 , peeled, chopped|
|Banana||1 Medium, mashed|
|Coconut milk||1⁄2 Cup (8 tbs)|
|Mixed spice||1⁄4 Teaspoon|
|Canned mild curry sauce||400 Milliliter (1 Can, Malaysian Style)|
1. Coat chicken pieces with flour. Heat browning dish on HIGH for seven minutes, add oil, cook on HIGH for one minute. Place chicken pieces in browning dish, cook on HIGH for four minutes, turn over halfway through cooking. Remove chicken. Drain off any liquid.
2. Combine potato, tomato and cucumber, place in dish, cover, cook on HIGH for eight minutes. Return chicken to dish, stir in combined banana, coconut milk, spice and curry sauce, cover, cook on MEDIUM for twenty minutes or until chicken is tender.