John Myers
Chicken and Pineapple Curry with Coconut Milk
The perfect chicken and pineapple curry with coconut milk recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast fillet
- 1 Can Coconut milk
- 1 Can Pineapple pieces
- 50 g Almond leaves
- 2 Spring onions fresh
- 1 Medium sized carrot
- 3 tbsp Sesame oil
- 0,5 Chilli pepper
- Curry powder
- Salt
- Pepper
- Cut the chicken breast fillet into small pieces (approx. 3 cm) and season well with salt and pepper. Cut the spring onions into fine rings and fry briefly in a wok or in a high pan in about 2 tablespoons of sesame oil. Then add the chicken breast fillet and fry well. Then add the flaked almonds and roast with them. Pour the coconut milk on top and let simmer for about 10 minutes. Season with curry. Add the pineapple pieces, let them get hot and let simmer for another 5 minutes on a low flame. Season to taste with salt, pepper and curry. If you like it spicy, you can also add some chilli.
- Basmati rice goes particularly well with it.
- TIP 3 – You can also add zucchini and / or paprika to this dish. Or replace the chilli with garlic and / or ginger.
Facebook Comments