Sliced Curry with Pineapple and Coconut Milk

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

500 g chicken or turkey breast
2 tablespoon oil, for frying
salt and pepper
2 tablespoon curry powder
1 can coconut milk, 400 ml
350 g pineapple, pieces, canned or fresh
1 clove garlic, pressed
1 teaspoon soup seasoning, for /4 l soup
possibly chili powder

Sliced curry with Pineapple and Coconut Milk

Instructions

Cut the meat into small pieces and season with salt and pepper. Heat the oil in a pan and fry the strips in it. Dust with curry powder and pour the coconut milk on top. Now stir in the pineapple pieces and season the sauce with soup powder, garlic, salt and pepper. If you like the sauce a little hotter and only have mild curry powder, you can add some chili powder to it. Simmer for a few minutes and you`re done!
The sliced meat tastes best with rice and salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.