Chicken, Cashew and Carrot Curry - Chef Recipe by Ross Dobson
Here the combination makes for a perfect no-fuss, high-impact curry, as everything is done in the sl...
1 cup plum sauce (from the jar)
2 teaspoons sweet chilli sauce
1 tablespoon soy sauce 43% less salt
2 tablespoons honey
4 x 175g lean mid loin pork chops
½ teaspoon crushed garlic (in jar)
½ teaspoon crushed ginger (in jar)
1 teaspoon Chinese 5 spice
In a small bowl combine plum, sweet chilli and soy sauce and honey. Coat a large non-stick frypan with cooking spray, fry pork chops until cooked to your liking. Remove chops, onto a large dinner plate, leave to one side.
Re-spray frypan with cooking spray and sauté garlic, ginger, honey mixture and Chinese 5 spice, mixing well. Once boiled, simmer for 2 minutes. Return chops to pan to reheat and coat with sauce.
Replace the Pork with either 4x 150g skinless chicken breast, 4x 150g lean lamb leg steaks, 4x 150g lean rumb steaks or 400g tofu cut into 4 slices.