Pineapple Curry with Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 can pineapple
- 250 g chicken breast
- 2 spring onion (s)
- 2 cloves garlic)
- some oil
- 1 tablespoon honey
- 3 tablespoon curry powder, yellow
- 250 ml coconut milk
- 100 ml vegetable stock
- 1 chilli pepper (s), red
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain the pineapple while collecting the juice.
- Cut the chicken breast and pineapple into bite-sized pieces and the spring onions into rings. Peel the garlic and dice very finely or press.
- Heat the oil in a pan or wok and fry the chicken breast until it takes on a little color. Add honey, spring onions and garlic and fry briefly. Then add the pineapple pieces and curry powder and fry briefly. Add coconut milk, vegetable stock and the chilli pepper and simmer for approx. 10 minutes without the lid. Season to taste with salt, pepper, pineapple juice and curry powder.
- Rice goes well with this.
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