in Caribbean

Sliced ​​curry chicken with pineapple

updated

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Ingredients for 4 servings:

  • 500 g turkey schnitzel, cut into strips
  • 350 ml coconut milk
  • 1 small can of pineapple, in pieces
  • 1 tbsp rapeseed oil
  • 20 g butter
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 1 slice(s) ginger
  • 1 pinch(s) of sugar
  • 1 tsp curry paste, hot
  • 1 tsp curry powder
  • 1 pinch(s) of turmeric
  • 1 small chili pepper(s), dried, crushed
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the onion, garlic, and ginger and cook in oil and butter until translucent. Caramelize lightly with sugar, add the curry paste, and toast lightly. Add the turkey and stir until lightly browned. Pour in the coconut milk and add the pineapple pieces. Stir in the curry powder, turmeric, and chili powder and simmer until the meat is tender, then season with salt. Serve with rice and a salad of your choice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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