Chicken and pineapple curry
Delicious can be this simple: You absolutely have to try this chicken and pineapple curry from @experimenteausmeinerkueche.
The Adamant® Comfort Pan is ideal for preparing this dish and is suitable for all hob types. You can flip pancakes in no time. You can use metal utensils with confidence. You can sear at high heat or cook gently, let sauces bubble until all the ingredients have come together into a harmonious whole. And finally, proudly put the result on the table. Our Adamant® Collection does it all effortlessly. After eating, cleaning is just as easy. Made in Germany for the highest standards.
Enjoy trying it out.
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 400g – 500g | Chicken breast fillet |
| 340g | Pineapple (in pieces) |
| 2-3 tsp | Curry Chicken Spice |
| 1 tsp | oil |
| 250ml | Coconut milk (here: reduced-fat) |
| 1 tsp | sweet paprika |
| 1 tsp | cornstarch |
| Salt |
Instructions
Step 1 of 6:
The night before, cut the chicken into pieces and mix with 2 tsp curry chicken seasoning.
Step 2 of 6:
Add pineapple juice to the chicken and set the pineapple pieces aside. Mix the chicken and pineapple juice well and leave to marinate in the fridge, covered.
Step 3 of 6:
The next day, heat oil in a Frying Pan. Drain the pineapple juice and fry the chicken on all sides.
Step 4 of 6:
Add the pineapple pieces and deglaze with coconut milk. Season to taste with sweet paprika, salt and, if needed, more curry chicken seasoning
Step 5 of 6:
Let it simmer every 5 minutes. To thicken, dissolve cornflour in a little water and add enough to the sauce until the desired consistency is reached.
Step 6 of 6:
Sprinkle with coconut chips if desired and serve.
