Fruit Curry with Chicken and Coconut Ricee

Fruit Curry with Chicken and Coconut Rice

CHICKEN
Dice the meat into mouth sized bits, place in a large pan, cover with water and bring to the boil.
Cut the chicken breast into large chunks, lightly flour and season the chicken chunks.
Heat half the butter and oil in a pan and cook the chicken until golden brown, this should take about 10-12 minutes.
CURRY SAUCE
Melt half the butter in a large saucepan and add the onion, pineapple, banana and half the apple.
Add the curry powder, desiccated coconut, coconut milk and stock.
Pass through a sieve to form a smooth glossy sauce.
Melt the remaining butter and gently cook the apples and sultanas for 5 minutes just until softened.
Add to the smoothcurry sauce.
For the coconut rice: Rinse the rice in cold water. Place into a pan and just cover with cold water.
Add the coconut milk and boil for 10 minutes or until the rice is just cooked. Drain.
Spoon the rice onto a plate topped with the chicken and with a drizzle of sauce.
Serve with a tomato and red onion salad.