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
Chicken Curry in Coconut Milk with Pineapple and Cashew Nuts
Chicken Curry in Coconut Milk with Pineapple and Cashew Nuts

Instructions

  1. 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.
  2. Basmati is enough with it.

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