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Recipe submitted by t-rex on May 31st, 2009

This is a sweet mild curry. You can replace the chicken with other meats and even fish. It is great on it's own with pasta.

Prep time:   30 minutes
Cook time:   30 minutes
Servings:   4

Ingredients:
500gm chicken breast (skinned)
6 med sized tomatoes
1/2 stick celery
1 large onion
1 med red capsicum
1 tspn ginger pulp
1 tspn garlic pulp
2 tspns curry powder (vencat curry)
1 tblspn sweet chilli sauce
2 tblspns sugar
1/2 cup chicken stock
Cooking oil

Directions:
Ingredients
Chop celery, onion, capsicum. Heat approx 2 tblspns oil in large frypan - get quite hot. I use a cast iron frypan. Add vegs and stir quickly, lower heat a little and add garlic, ginger and curry power - stirring constantly. Lower heat right down. Quarter tomatoes and add to pan with sugar, sweet chlli sauce and half cup chicken stock. Bring to boil, stirring and then turn off and tip into a pot and set aside. Wash and dry frypan. (Hint: you can make this sauce the night before and leave in fridge)
Finely slice chicken piecesand pat dry with handi-towel. Put two tblspns oil in frypan and heat till very hot. Add a couple handfulls of meat at a time and cook fast, tossing frequently. You can put meat into pot with curry mixture when cooked. When second lot of meat cooked add contents of pot back into frypan. Bring back to simmer. Best served straight away. Steamed jasmine rice goes well with this dish.

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