Malaya

Chicken Malaya (T)

Cooked with coconut, fresh cream banana and pineapple.

Heat Range – Very Mild

Recipe and method for Chicken Malaya.

You will need:

250ml of heated mild base sauce
10 pieces of pre-cooked chicken
30ml of Sunflower Oil
1 tablespoon of chopped coriander (cilantro)
1 tablespoon of creamed coconut
90ml of single cream
1 tablespoon of crushed almonds

Stage 1 Ingredients

¼ teaspoon of aromatic salt
½ teaspoon of light brown sugar
½ teaspoon of mild base mix powder

Stage 2 Ingredients

1/2 a banana cut into thick slices
1 pineapple ring chopped into segments
1 tablespoon of pineapple juice

Note: The recipe is based upon cooking on gas or electric halogen. For normal electric hob cooking it is suggested you have one ring turned full on and one ring on medium.

1. The gas on one ring turned full up.

2. Add the oil to the frying pan. Place the pan on the ring and heat until the oil is hot.

3. Quickly add in the order listed the stage 1 ingredients. Very quickly and in a circular motion press the back of the chef’s spoon into the pan bottom, effectively squeezing the pan ingredients. As the oil is so hot this takes only about 10 seconds. Remove from heat.

4. Quickly add 200ml of mild base sauce/gravy and stir in. Return to heat and add the chicken, the coconut and the cream. Keep stirring until the sauce bubbles.

5. Add the stage 2 ingredients and stir in. At approximately 5 minutes check the chicken is hot and add the chopped coriander and the remaining mild base sauce.

6. Remove the pan from the heat and rest for 30 seconds. Serve and garnish with the crushed almonds.