Coconut – Pineapple – Curry with Chicken Breast

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g chicken breasts
  • 250 ml coconut milk
  • 1 cup sour cream or sour cream
  • 2 carrot (s)
  • 4 tablespoon oil (walnut oil)
  • 2 tablespoon oil (sesame oil), toasted
  • 1 tablespoon soy sauce
  • 2 teaspoons chicken broth (concentrate)
  • 2 teaspoons cornstarch
  • curry
  • Paprika powder
  • salt and pepper
Coconut – Pineapple – Curry with Chicken Breast
Coconut – Pineapple – Curry with Chicken Breast
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Instructions

  1. Dice the chicken breast, marinate in a marinade of nut oil, soy sauce (ratio about 4: 1), 1 teaspoon curry, ¼ teaspoon paprika and salt for approx. 30 minutes.
  2. Meanwhile, clean the carrots and cut into thin strips with the peeler.
  3. Drain the pineapple (collect the juice!).
  4. Briefly sweat the carrots in sesame oil, season with salt and a little pepper; take out.
  5. In the same saucepan, sear the meat including the marinade (be careful, not too hot!).
  6. Take the meat out again when it is almost done.
  7. Fry the drained pineapple in a saucepan (you can add some juice, just not the whole can).
  8. Deglaze with coconut milk and then stir in the sour cream.
  9. Season with chicken broth (about 2 teaspoons in 1 small cup of water), pineapple juice, salt and curry to taste.
  10. Bring to the boil and, depending on the consistency, bind with 2-3 teaspoons of cornstarch mixed in a little cold water.
  11. Finally add the meat and carrots again and cook for about 10 minutes.
  12. Rice goes best with it
  13. The whole thing tastes good without meat, of course; The coconut milk and the sour cream also have very few points.

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