Chicken Curry with a sweet twist
super easy to prepare family curry
Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.
Ingredients
- 500 g Chicken breast
- 1 tsp Ghee
- 1 onion
- 400 ml coconut milk
- 1 can pineapples
- 2 Tbsp Madras Curry powder
- salt and pepper
- 240 g Basmati Rice
Instructions
- Start with washing your rice and cook it as per instructions
- Dice the chicken in small cubes and season with salt and freshly ground pepper
- Melt the ghee in a wok or deep pan and sauté the chicken while stirring it occasionally until its golden.
- In the meantime, dice the onion in small cubes
- Add the onions to the chicken. When the onions are cooked as well add 1 tsb of the curry powder.
- Add a big dash of the pineapple juice to the chicken to caramelize.
- Let it cook in for 1 minute, stirring every now and then.
- Pour in 2/3 of the coconut milk and let it simmer for 5 minutes. If the pineapples are not cut, please cut them now in bite size pieces.
- Add the pineapples, pineapples juice, the remaining coconut milk and season to taste with the curry powder and the salt and pepper.
- Serve with your Basmati rice and enjoy!
- Bon Appetit!
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!
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