30 ml (2 tbsp) olive oil
500 g boneless, skinless chicken breasts cut into cubes
45 ml (3 tbsp) butter
1 onion, finely chopped
7, 5 ml (1½ tsp) curry powder
45 ml (3 tbsp) flour
250 m (1 cup) chicken stock
250 m (1 cup) milk
5 ml (1 tsp) lemon juice
4 cups cooked Spekko Long Grain Parboiled Rice
pinch of ground ginger
pinch of sugar
1.Heat olive oil in a medium sized pan over medium heat. Add the chicken and fry until cooked through. Turn off the heat and set the pan with chicken aside.
2.In a large pan over low heat, melt the butter, add the onion and curry powder and sauté for 3 minutes. Stir in the flour, salt, sugar and ginger and cook until bubbling and smooth.
3.Add the chicken stock and milk and bring to the boil stirring all the while. After a minute add the chicken and lemon juice and cook for 3 more minutes.
4.Serve with the Spekko Long Grain Parboiled Rice and a sprinkling of coconut flakes.
Spekko tips for caterers
This makes for a great dish to cook right before your guests arrive. To cater for more, simply double or triple the ingredients.
If you run out of food during a function – this makes for a great on the spur curry.