Pineapple chicken curry

Pineapple chicken curry

Based on 70 ratings
In app
Sandra Schumann

Sandra Schumann

Contributor

Difficulty
Easy 👌
Preparation
45 min
Baking
0 min
Resting
120 min

Ingredients

2Servings
MetricImperial
¼
pineapple
250 g
chicken breast
5 g
cilantro
15 g
ginger
cloves
garlic
tsp
curry powder
¾ tsp
ground turmeric
75 g
yogurt
½
bell pepper
½
red onion
50 g
cashews
1 tbsp
vegetable oil
200 ml
coconut milk
½ tsp
salt
½ tsp
chili flakes
lime juice to taste
cilantro for serving
fried onions for serving
rice for serving

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Utensils

garlic press, plastic wrap, fine grater, large bowl, rubber spatula, cutting board, knife, frying pan, cooking spoon

Nutrition per serving

Cal609
Fat40 g
Protein41 g
Carb21 g
  • Step 1/4

    Wash and dry cilantro. Chop and set aside. Cut chicken breasts into bite-sized pieces. Peel ginger and garlic. Finely grate ginger and crush garlic in a garlic press. Transfer everything to a large bowl. Add curry powder, ground turmeric, and yogurt to the bowl. Mix well and refrigerate, covered with plastic wrap, for approx. 2 hrs.
    • 5 g cilantro
    • 250 g chicken breast
    • 15 g ginger
    • cloves garlic
    • tsp curry powder
    • ¾ tsp ground turmeric
    • 75 g yogurt
    • garlic press
    • plastic wrap
    • fine grater
    • large bowl
    • rubber spatula
    • cutting board
    • knife

    Wash and dry cilantro. Chop and set aside. Cut chicken breasts into bite-sized pieces. Peel ginger and garlic. Finely grate ginger and crush garlic in a garlic press. Transfer everything to a large bowl. Add curry powder, ground turmeric, and yogurt to the bowl. Mix well and refrigerate, covered with plastic wrap, for approx. 2 hrs.

  • Step 2/4

    Peel the pineapple. Finely slice pineapple and bell pepper and set aside. Peel and dice onion. Roughly chop cashews.
    • ¼ pineapple
    • ½ bell pepper
    • ½ red onion
    • 50 g cashews

    Peel the pineapple. Finely slice pineapple and bell pepper and set aside. Peel and dice onion. Roughly chop cashews.

  • Step 3/4

    Heat the vegetable oil in a frying pan set over medium-high heat. Add diced onion and bell pepper to the pan and fry for approx. 5 min. Stirring often. Add chicken breast without the excess marinade and continue to sauté.
    • 1 tbsp vegetable oil
    • frying pan
    • cooking spoon

    Heat the vegetable oil in a frying pan set over medium-high heat. Add diced onion and bell pepper to the pan and fry for approx. 5 min. Stirring often. Add chicken breast without the excess marinade and continue to sauté.

  • Step 4/4

    Add pineapple, coconut milk, remaining marinade, and chopped cashews to the pan and let simmer, covered, over medium-low heat for approx. 10 min. Stir occasionally. Season with salt, chili flakes, and lime juice to taste and garnish with cilantro and fried onions. Serve with rice and enjoy!
    • 200 ml coconut milk
    • ½ tsp salt
    • ½ tsp chili flakes
    • lime juice to taste
    • cilantro for serving
    • fried onions for serving
    • rice for serving

    Add pineapple, coconut milk, remaining marinade, and chopped cashews to the pan and let simmer, covered, over medium-low heat for approx. 10 min. Stir occasionally. Season with salt, chili flakes, and lime juice to taste and garnish with cilantro and fried onions. Serve with rice and enjoy!

  • Enjoy your meal!

    Pineapple chicken curry

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