Rambutan

Rambutans are a tropical fruit with a taste that’s similar to that of a lychee. They are delicious eaten fresh, or try them in this curry. Serve with steamed rice.

Rambutan, chicken and pineapple curry Recipe

Ingredients

500 grams chicken breast, sliced (The Corner Chicken Shop, Shop 87-88, Dairy Hall)
4 tbsp peanut oil (Market Organics, Stalls 46-55, I Shed)
5cm piece fresh ginger, peeled and chopped (Fruit and Veg Supply, Stalls 21-25, H Shed)
2 long red chillies, sliced (Fruit and Veg Supply, Stalls 21-25, H Shed)
2 cardamom pods (Green Valley Spices, Stalls 36-40, B Shed)
3 garlic cloves, crushed (Fruit and Veg Supply, Stalls 21-25, H Shed)
1 tbsp curry powder (Green Valley Spices, Stalls 36-40, B Shed)
½ tsp freshly grated nutmeg (Green Valley Spices, Stalls 36-40, B Shed)
pinch salt (Green Valley Spices, Stalls 36-40, B Shed)
½ cup chopped fresh pineapple (The Fresh Pear Fruit Supply, Stall 20, B Shed)
½ cup rambutan (The Fresh Pear Fruit Supply, Stall 20, B Shed)
1 cup pineapple juice (Market Juice, Stall 26, A Shed)
1 cup coconut milk (Garden Organics, Stall 71-76, I Shed)

Method

Season chicken with salt and pepper. Heat half the peanut oil in a large frypan and fry the chicken under cooked through. Remove from pan and set aside.

Add remaining oil to the pan and sauté ginger, chillies, cardamom pods and garlic for 2-3 minutes. Add the spices and cook for a further minute.

Mix in salt, pineapple, rambutan, juice and cooked chicken. Bring to a simmer and allow to cook for 10 minutes, then stir through coconut milk.

Serve with steamed rice.