Chicken and Pepper Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 red pepper (s)
- 500 g chicken breast fillet (s)
- 2 medium onion (s)
- 350 ml milk
- 200 ml cream
- 200 ml pineapple juice
- Curry powder
- Paprika powder, hot as rose
- salt
- pepper
- 50 ml olive oil
- 30 g arlic clove (s)
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onions and garlic cloves. Remove the stem and grains from the peppers and also chop them into small pieces. Cut the chicken breast fillets into bite-sized pieces and place in a bowl, season with curry powder and paprika powder and add about 20-30 ml of olive oil. Cover the bowl with cling film and shake until the meat is marinated. Put the meat in a cool place for a moment.
- Heat olive oil in a pan. Fry the chopped onions and garlic until the onions are translucent. Add the meat and fry well on all sides. Add paprika and fry. Season with salt, pepper, curry powder, paprika powder. The frying should have created some liquid. Pour the cream and milk on until the contents of the pan are covered. Bring to the boil and add the pineapple juice. If necessary, season the curry again, depending on your taste, with salt, pepper, curry powder and paprika powder.
- Serve with basmati rice. Arrange the rice on the plate in portions and spread the curry over it.
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