Summary

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

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Instructions

1. Heat oil in a wok or large pan over medium-high heat. Working in batches, fry the shredded chicken for 3-4 minutes until golden and cooked through. Transfer to a bowl and set aside.
2. In the same pan over medium heat, fry the diced onion and crushed garlic for 3-4 minutes until translucent.
3. Add the cashew nuts and fry for 1-2 minutes over medium heat.
4. Add the pineapple pieces and chilli pepper and fry for 2 minutes over medium heat.
5. Deglaze the pan with about 1 tablespoon of pineapple juice over medium heat.
6. Add the coconut milk and stir well.
7. Stir in the curry powder, ginger powder, instant chicken broth, and the reserved chicken. Season with salt and pepper to taste.
8. Simmer over low heat for 10 minutes until the flavors blend and the chicken reaches an internal temperature of 74°C (165°F).
9. Serve immediately.