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
Print Recipe
Pin Recipe Instructions
- 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.
- Meanwhile, clean the carrots and cut into thin strips with the peeler.
- Drain the pineapple (collect the juice!).
- Briefly sweat the carrots in sesame oil, season with salt and a little pepper; take out.
- In the same saucepan, sear the meat including the marinade (be careful, not too hot!).
- Take the meat out again when it is almost done.
- Fry the drained pineapple in a saucepan (you can add some juice, just not the whole can).
- Deglaze with coconut milk and then stir in the sour cream.
- Season with chicken broth (about 2 teaspoons in 1 small cup of water), pineapple juice, salt and curry to taste.
- Bring to the boil and, depending on the consistency, bind with 2-3 teaspoons of cornstarch mixed in a little cold water.
- Finally add the meat and carrots again and cook for about 10 minutes.
- Rice goes best with it
- 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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