Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g chicken breast
- 1 can tomato (s) (pizza tomatoes)
- 1 large onion (s)
- 1 can coconut milk
- 0.5 can ½ pineapple, cut into pieces
- a lot curry powder
- salt and pepper
- Piri-Piri or chilli to taste
- oil
Print Recipe
Pin Recipe Instructions
- Cut the onion into cubes. Heat oil in a large pot or pan over medium-high heat and fry the onions until softened, about 3 minutes.
- Add a lot of curry powder to the pan and cook for 1 minute, stirring to bloom the spices.
- Add the canned tomatoes and bring to a boil. Boil for 2 minutes, stirring occasionally.
- Pour in the coconut milk, add chilli or Piri-Piri to taste, and season with salt and pepper. Reduce heat to medium and simmer for 3 minutes.
- While the sauce simmers, cut the chicken breast into small pieces.
- Add the pineapple pieces to the sauce, then add the chicken pieces.
- Simmer over medium heat until the chicken is cooked through to 74 °C (165 °F), about 10 minutes.
- Serve with rice.
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