Chicken curry

Ingredients for 3 servings:

• 500 g chicken schnitzel
• 1 bell pepper(s), red
• 1 large onion(s)
• 3 garlic cloves
• 300 g pineapple (can)
• 1 banana(s)
• 1 cup crème fraîche
• 250 ml vegetable broth or chicken broth
• 1 tsp turmeric
• 1 tbsp coriander, dried
• 1 tsp sweet paprika powder
• Curry powder, hot
• chili powder
• Salt
• Almond(s) (almond sticks)
• Oil (sesame oil)
• Soy sauce, sweet
• Pineapple juice (can)

Instructions

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

Dice the chicken cutlets and marinate in a little soy sauce. Meanwhile, peel and finely dice the onion and garlic. Heat the oil in a wok. Sauté the turmeric, paprika, a little chili, and 1 tablespoon of curry powder. Then add the chicken cubes, onion, garlic, and turmeric. Sauté briefly until the meat is cooked through. Then deglaze with the juice from the pineapple can. Add the vegetable stock and crème fraîche. Simmer for about 10 minutes. After 10 minutes, add the sliced ​​bell pepper, pineapple, and almond slivers. Simmer for another 8-10 minutes with the lid closed. Then peel the banana, slice it, and fold it in. Season with salt, curry powder, and chili powder (the amount of spice depends on your taste). I use basmati or Thai rice. Tip: Add 3 cloves to the rice cooking water for a delicious flavor.