MALAYSIAN CHICKEN CURRY

Patsy

Soy sauce 1SP Tomato Purée 2SP. honey 1SP, Curry powder 2SP

150ml chicken stock

2tbsps soy sauce

4 tbsp tomato purée

2 tbsp cider vinegar

1 tsp honey (because I hate using sweetner) ( 1 syn per tsp but between 3 or 4 people would count as 0.5 syn)

2tbsp medium curry powder

3 to 4 large skinless chicken breasts cut into pieces

2 Carrots sliced and 1 Sweet potato diced (or 4 red peppers sliced)

4 shallots diced

Aprox 10 vine cherry tomatoes

2.5cm root ginger peeled and grated.

I Put all the ingredients into the pot stirred well and put on manual for 8 mins. Then NPR ( I left mine for 20 mins )

If it is too liquid put it on Sauté and added some cornflour which I has been mixed with water (1 tbsp cornflour &1tbsp water) ( 1 level tbspn is 1 syn )

When it has thickened turn it off add some chopped coriander and served with rice.

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