Chicken Breast with Exotic Fruits in Curry Foam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 small onions
- 0.5 ½ small pineapple
- 1 apple
- 2 tablespoons oil
- 2 tablespoon curry powder
- 2 vanilla pods, alternatively approx. 1 teaspoon liquid vanilla pulp
- 2 cloves garlic, sliced
- 5 slices ginger
- 300 ml poultry stock
- 1 can coconut milk, only the thick one
- 2 stalks lemongrass
- 1 teaspoon curry paste, yellow
- 3 chicken breast fillet (s)
- 1 pomegranate
- 1 mango (s), diced
- 0.25 ¼ pineapple, fresh, diced
- 2 tablespoon olive oil
- 2 tablespoon butter, cold
- salt
- 2 spring onion (s)
- sugar, brown
Print Recipe
Pin Recipe Instructions
- Peel the pineapple, remove the hard stalk in the middle and roughly dice both. Core the apple and cut into large pieces. Sauté everything in a saucepan with 2 tablespoons of oil over medium heat. Dust with curry powder. Add vanilla, ginger and garlic and sauté briefly. Deglaze with the broth.
- Clean the lemongrass and cut into fine rings. Carefully skim off the thickness of the coconut milk with a tablespoon and add to the sauce. Add lemongrass rings and curry paste. Let the sauce simmer for another 5 minutes, then pour it through a sieve into another saucepan. Gently squeeze out the ingredients, keep the sauce warm.
- Clean the chicken breast and cut into bite-sized pieces. Fry the chicken pieces in a pan in a little oil on all sides, then pour them into the curry sauce and let them steep for 10 minutes just below the boiling point.
- Loosen the pomegranate seeds, cut the spring onions into rings. Peel the mango, peel the 1/4 pineapple, cut out the stalk and dice with the mango. Heat olive oil in a pan and fry the fruits and onion rings.
- Remove the meat from the sauce and distribute it on preheated plates. If necessary, season the curry sauce with salt and brown sugar. Add butter and froth up with a hand blender. Spread the sauce around the chicken pieces, arrange the fruit with the spring onions on top.
- Serve with rice.
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