Chicken Kashmiri
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g chicken, cut into bite-sized cubes
- 1 medium onion (s), finely chopped
- 6 slices pineapple, cut into bite-sized cubes
- 1 clove garlic, finely chopped
- 250 ml vegetable stock
- 100 ml cream
- 30 ml coconut milk
- 3 tablespoon, leveled curry powder
- 3 tablespoon olive oil
- salt and pepper
- 2 port. Rice your choice
Print Recipe
Pin Recipe Instructions
- Cook the rice as usual. Heat the oil in a pan or in a wok, add the onion and let it take a little color. Add the garlic and let it brown very lightly.
- Add the meat and pineapple, season with salt and pepper to taste and fry on medium heat for 10 minutes. Then add the vegetable stock, cream, coconut milk and the curry and simmer for approx. 5 minutes until the meat is cooked through.
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