John Myers
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Ingredients
Chicken breast fillet and onion shashlik: (For 3–4 people!)
- 500 g Chicken breast fillet
- 2 Onions approx. 500 g
- 7 Shish kebab sticks
- 0,5 Cup Oil
Sweet and sour curry sauce:
- 1 packet Fix Currywurst (From Knorr)
- 150 ml Pineapple juice
- 200 g Pineapple in pieces
- 1 tbsp Mild curry powder
- 1 tbsp Light rice vinegar
- 1 tbsp Sugar
- 2 big pinches Coarse sea salt from the mill
Onion Curry Rice:
- 100 g Basmati rice
- 0,25 tsp Salt
- 1 Cup Diced onions
- 2 tbsp Oil
- 1 tsp Mild curry powder
To serve:
- Mild curry powder
Instructions
Chicken breast fillet and onion shashlik:
- Clean and wash the chicken breast fillets, pat dry with kitchen paper and cut into bite-sized slices. Peel the vegetable onions and cut into bite-sized wedges / pieces. Thread the chicken breast fillet slices and the vegetable onion wedges alternately on the shashlik sticks. Makes 7 –8 shashliks / here: 7 pieces. Heat oil (½ cup) in a pan and fry the shashlik on all sides until golden brown. Keep warm in the oven at 50 ° C until serving.
Sweet and sour curry sauce:
- Pour the pineapple juice (150 ml) into the shish kebab frying pan and stir in the currywurst packet with the whisk. Add the pineapple pieces and season with mild curry powder (1 tbsp), light rice vinegar (1 tbsp), sugar (1 tbsp) and coarse sea salt from the mill (2 big pinches). Let everything simmer for 3–4 minutes.
Onion Curry Rice:
- Cook the basmati rice (100 g) in salted water (¼ teaspoon salt) for about 20 minutes (see my recipe: Cooking rice). Fry / stir-fry the onion cubes in a small pan with oil (2 tbsp) and mild curry powder (1 teaspoon). Finally, fold the fried onion cubes into the rice.
Serve:
- Squeeze rice into a moistened cup and turn it onto the plate. Add the chicken breast fillet and onion shashlik and sprinkle with curry powder. Finally add the sweet and sour curry sauce and serve.
