Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 can pineapple, cut into pieces, in sugar
• 1 piece (s) ginger, grated
• 1 clove (s) garlic, crushed
• 3 tablespoon curry powder (madras curry), heaped up
• 1 teaspoon sugar
• 1 teaspoon, leveled chicken broth, instant
• 1 cup cream
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash and dry the chicken breast fillets and cut into bite-sized pieces. Then roll in 1 heaped tablespoon of madras curry. Tie a piece of roasting tube (approx. 25 cm) on one side. Fill the meat with another spoonful of curry into the roasting tube. Add pineapple, ginger, garlic, sugar, instant stock and a little salt and pepper and close the second side as well. Mix the ingredients by shaking them (this is how you immediately notice a leak in the hose).
2. Fry for 45 minutes on the middle shelf at 150 ° C.
3. Open the roasting tube and pour the liquid into a pan. Top up with the cream, add 1 tablespoon curry and bring to the boil briefly. Season to taste with salt and pepper, add the meat and pineapple and let soak in the sauce for another 2-3 minutes.