Chicken Curry in Coconut Milk with Pineapple and Cashew Nuts
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s), shredded
- 1 small Can / s pineapple, cut into pieces
- 1 can cashew nuts
- 1 can coconut milk
- 1 small onion (s), finely diced
- 2 cloves garlic, crushed
- 1 teaspoon curry powder
- 1 teaspoon ginger powder
- 1 teaspoon chicken broth, instant
- 1 chilli pepper (s), finely chopped
- Oil for frying
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Fry the chicken breast fillet in portions (preferably in a wok) and set aside in a bowl. Then fry the onion and garlic until translucent. Add the cashew nuts and fry briefly. Add the pineapple and the chilli pepper and fry briefly. Deglaze with about 1 tablespoon pineapple juice and coconut milk. Add the spices including the chicken stock and the chicken. Let simmer on a low flame for about 10 minutes. Serve immediately.
- Basmati is enough with it.
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