Chicken and Pineapple Curry with Coconut Milk
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g chicken breast
- 1 can coconut milk
- 50 g flaked almonds
- 1 can pineapple pieces, lightly sweetened or fresh pineapple (approx. /2)
- 2 spring onion (s)
- Curry powder
- salt and pepper
- 2 tablespoon sesame oil
- Chili powder
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into small pieces (approx. 3 cm) and season well with salt and pepper.
- Cut the spring onions into fine rings and fry briefly in a wok or in a high pan in about 2 tablespoons of sesame oil. Then add the chicken breast fillet and fry well. Then add the almond flakes and roast with them. Pour the coconut milk on top and let simmer for about 10 minutes. Season with curry. Add the pineapple pieces, let them get hot and simmer for another 5 minutes on a low flame. Season to taste with salt, pepper and curry. If you like it spicy, you can also add some chilli.
- Basmati rice goes particularly well with it.
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