Chicken and pineapple curry
Delicious can be so simple: You absolutely must try this chicken and pineapple curry from @experimenteausmeinerkueche .
The Adamant® Comfort pan is ideal for preparing this dish and is suitable for all types of cooktops. Thanks to its excellent heat conductivity, it allows for both gentle and crispy frying. This makes the Adamant® pan a true all-rounder on the stovetop.
Have fun 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 evening before, cut chicken into pieces and mix with 2 tsp curry chicken seasoning.
Step 2 of 6:
Add pineapple juice to the chicken and reserve the pineapple pieces. Mix chicken and pineapple juice well and let marinate covered in the refrigerator.
Step 3 of 6:
The next day, heat oil in a pan. Drain pineapple juice and brown the chicken on all sides.
Step 4 of 6:
Add pineapple pieces and deglaze with coconut milk. Season with sweet paprika, salt, and possibly more curry chicken seasoning to taste.
Step 5 of 6:
Simmer every 5 minutes. To thicken, dissolve cornstarch in a little water and add to the sauce until the desired consistency is reached.
Step 6 of 6:
Sprinkle with coconut chips as desired and serve.
