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A mild and creamy curry made with yoghurt, coconut and fruit. Typically, the fruit is pineapple, although some restauraunts use lychees and you’re welcome to try this for something more exotic – perhaps when entertaining. Our recipe calls for tinned pineapple, in keeping with you pledge to make things “easy peasy” but there’s nothing stopping you from using fresh pineapple if you happen to have one hanging around.
Other ingredients you will require:
3-4 chicken fillets
1 400g tin chopped tomatoes
1 large onion, thinly sliced
100gm creamed coconut (65g)
2 cloves garlic, crushed
300 mls chicken stock
200 gm natural yoghurt
180 gm can pineapple chunks
50 gm seedless raisins
Fresh coriander leaves
The Spice pack is included

Fresh chillies can be added at any time if you like it spicier.
Serves 3-4 people



Chilli, Ginger, Coriander, Turmeric, Lemongrass, Fenugreek Seed, Salt, Garlic, Cumin, Fennel Seed, Mustard Seed, Black Pepper (may contain nuts)

Weight:  8g per pack


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