Chicken curry and pineapple

Meat 512 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Chicken curry and pineapple
  • Serves: 4 People
  • Prepare Time: 10 min
  • Cooking Time: 30 min
  • Calories: -
  • Difficulty: Easy
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A very interesting, unusual, but very tasty combination of chicken with pineapple and spices! You can safely adjust the amount of curry, ginger, chili and soy sauce to your liking!

Ingredients

Directions

  1. Wash the chicken fillet, dry and cut into small pieces.
  2. Drain the liquid from the pineapples, dry and cut into small pieces.
  3. Peel and finely chop the onion (you do not need to use the onion in this recipe).
  4. Peel and chop the garlic.
  5. Peel and grate ginger.
  6. Wash the tomato, remove the skin and cut into small cubes or grind in a blender into a homogeneous mass.
  7. Peel the chili, carefully remove all seeds and cut into small cubes.
  8. Advice. If you prefer mild dishes, you can skip the chili pepper, or put just a little. The main thing is to very well clean all the seeds and internal partitions, since it is in the seeds that the largest amount of the substance that gives the chili pepper its characteristic pungency is contained. Be careful when handling chili peppers and wash your hands thoroughly after cutting so that the essential oils in the pepper do not irritate your skin! Particularly sensitive areas are the eyes, nose and mouth.
  9. Roll chicken pieces in starch, shake off excess starch.
  10. In a frying pan preheated with vegetable oil, in small batches, fry the chicken pieces until almost cooked ~ 5 minutes.
  11. Transfer the chicken from the skillet to a bowl and set aside.
  12. In the same pan where the chicken was fried, add a little more vegetable oil, put onions and garlic and fry for ~ 3 minutes (you can not use onions in the recipe, but fry only garlic).
  13. Add chili peppers and fry for ~ 1-2 minutes more.
  14. Add tomato pulp, stir and simmer, stirring occasionally, ~ 3-4 minutes or until sauce thickens a little.
  15. Advice. If desired, the sauce can be poured into a blender, chopped until smooth and returned to the pan.
  16. Pour soy sauce (to taste) into the pan, add curry, ginger (also to taste) and pineapple pieces. Stir and cook for ~ 1-2 minutes.
  17. Add chicken pieces to the pan, you can pour in a little juice from canned pineapple, water or chicken broth (~ 1/4 cup) and cook, stirring constantly, for ~ 7 minutes. Add to taste, if required, a little more spices or soy sauce, and, if necessary, lightly salt.
  18. Mix everything well, remove the pan from heat, cover and let it brew for ~ 10 minutes.
  19. Serve chicken with boiled rice, sprinkle with chopped herbs.

Chicken curry and pineapple



  • Serves: 4 People
  • Prepare Time: 10 min
  • Cooking Time: 30 min
  • Calories: -
  • Difficulty: Easy

A very interesting, unusual, but very tasty combination of chicken with pineapple and spices! You can safely adjust the amount of curry, ginger, chili and soy sauce to your liking!

Ingredients

Directions

  1. Wash the chicken fillet, dry and cut into small pieces.
  2. Drain the liquid from the pineapples, dry and cut into small pieces.
  3. Peel and finely chop the onion (you do not need to use the onion in this recipe).
  4. Peel and chop the garlic.
  5. Peel and grate ginger.
  6. Wash the tomato, remove the skin and cut into small cubes or grind in a blender into a homogeneous mass.
  7. Peel the chili, carefully remove all seeds and cut into small cubes.
  8. Advice. If you prefer mild dishes, you can skip the chili pepper, or put just a little. The main thing is to very well clean all the seeds and internal partitions, since it is in the seeds that the largest amount of the substance that gives the chili pepper its characteristic pungency is contained. Be careful when handling chili peppers and wash your hands thoroughly after cutting so that the essential oils in the pepper do not irritate your skin! Particularly sensitive areas are the eyes, nose and mouth.
  9. Roll chicken pieces in starch, shake off excess starch.
  10. In a frying pan preheated with vegetable oil, in small batches, fry the chicken pieces until almost cooked ~ 5 minutes.
  11. Transfer the chicken from the skillet to a bowl and set aside.
  12. In the same pan where the chicken was fried, add a little more vegetable oil, put onions and garlic and fry for ~ 3 minutes (you can not use onions in the recipe, but fry only garlic).
  13. Add chili peppers and fry for ~ 1-2 minutes more.
  14. Add tomato pulp, stir and simmer, stirring occasionally, ~ 3-4 minutes or until sauce thickens a little.
  15. Advice. If desired, the sauce can be poured into a blender, chopped until smooth and returned to the pan.
  16. Pour soy sauce (to taste) into the pan, add curry, ginger (also to taste) and pineapple pieces. Stir and cook for ~ 1-2 minutes.
  17. Add chicken pieces to the pan, you can pour in a little juice from canned pineapple, water or chicken broth (~ 1/4 cup) and cook, stirring constantly, for ~ 7 minutes. Add to taste, if required, a little more spices or soy sauce, and, if necessary, lightly salt.
  18. Mix everything well, remove the pan from heat, cover and let it brew for ~ 10 minutes.
  19. Serve chicken with boiled rice, sprinkle with chopped herbs.

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