Chicken Strips in Pineapple Curry Sauce

Summary

Ingredients

• 400 g chicken, (schnitzel, fillet or sliced meat)
• 1 onion (s)
• 1 clove garlic
• 1 small Can / s pineapple, in pieces
• 1 can corn
• 1 can mushrooms, sliced
• Curry powder
• salt and pepper
• 2 tablespoons oil
• cornstarch
• milk

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Instructions

1. Cut the chicken into strips. Finely dice the onion and mince the garlic.
2. Heat the oil in a large pan over medium-high heat. Fry the chicken strips for 3-4 minutes until golden.
3. Add the onion and garlic, fry for 2 minutes until softened.
4. Add the corn, mushroom slices, and pineapple pieces with their liquid. Bring to a boil.
5. Reduce heat to medium and simmer for 10 minutes. Season with curry powder, salt, and pepper to taste.
6. For a creamier sauce (optional): mix cornstarch with cold milk to a smooth paste, stir into the simmering sauce, and remove from heat immediately to prevent over-thickening.
7. Ensure the chicken has reached 74°C (165°F) internal temperature.
8. Serve with basmati rice or noodles.