Summary

Ingredients

• 300 g chicken breast fillet (s)
• 1 tablespoon oil
• 2 cloves garlic
• salt
• 4 shallot (s)
• 100 g pineapple, fresh
• curry
• 150 ml chicken broth
• coriander
• Ginger powder
• cumin
• Seasoned Salt
• 100 ml sour cream

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Instructions

1. Wash the chicken breast fillets, pat them dry, and cut into strips.
2. Heat the oil in a high-sided pan over medium-high heat.
3. Fry the chicken strips for 5-7 minutes until lightly browned.
4. Peel the garlic cloves and press them together with a little salt.
5. Peel the shallots, cut into rings, and add to the pan with the garlic.
6. Cut the fresh pineapple into pieces (or use canned pineapple) and add to the pan.
7. Add curry powder to taste and pour in the chicken broth.
8. Season to taste with coriander, ginger powder, cumin, and seasoned salt.
9. Simmer for 10-15 minutes until the chicken reaches 74°C (165°F) internally.
10. Remove from heat and stir in the sour cream. Serve with rice and a green salad.