Makes two pie-plates – serves 8
1 red onion, diced
1 tbsp chopped ginger
1 tbsp garlic
3 tbsp curry powder
¼ cup cider vinegar
2 tbsp apricot jam
3 tbsp brown sugar
1 kg ground chicken
¼ cup toasted slivered almonds
½ cup raisins
up to 5 cans coconut milk
4 slices of white bread
2 bananas
2 eggs
Salt and pepper to taste
2 cups basmati rice
2 cups chicken broth
Soak bread in one to one and half cans of coconut milk – ensure thoroughly soaked. Saute red onion in olive oil. Add ginger, garlic, and curry powder. Then add cider vinegar, apricot jam and brown sugar.
In a separate pan, cook chicken for about 7-8 minutes, until pink is one. Mix chicken with red onion mixture, almonds, raisins and bread. Add salt and pepper to taste. Transfer mixture into pie plates.
Mix can of coconut milk and any remainder from when the bread was soaked with eggs and pour over chicken mixture. Slice bananas on top. Bake at 350 for 45 minutes or until set and brown.
Meanwhile, add basmati rice to chicken broth and one can of coconut milk. Bring to a boil and reduce heat to low for about 15 minutes or all liquid is absorbed.