John Myers
Chicken Curry
The perfect chicken curry recipe with a picture and simple step-by-step instructions.
- 600 g Chicken breast
- 250 g Sugar snap
- 2 Pc. Chili peppers
- 3 Pc. Spring onions
- 1 Pc. Ginger
- 0,5 bunch Parsley
- 1 Jar (205 g) Pineapple
- 2 Pc. Garlic cloves
- Salt pepper
- 5 tbsp Oil
- 0,5 Pc. Lemon peel from
- 0,5 teaspoon Ground cumin
- 400 ml Unsweetened coconut milk
- Cut the chicken breast into bite-sized cubes. Cut the pineapple into pieces (or buy pineapple pieces in a can). Wash the sugar snap peas and remove the string from the side. I always go down the side with the peeler, then there is definitely nothing more to it. Halve the pods diagonally and blanch in salted water for 4-5 minutes, rinse in cold water and drain.
- Wash, core and cut the chili peppers, do the same with the spring onions. Peel the garlic and ginger. Roughly cut the ginger into pieces, peel off the lemon peel with a peeler and roughly cut. Wash the parsley, shake dry and remove the leaves. Put all these ingredients in a blender, add salt, pepper, cumin and oil and puree finely.
- Heat a wok or large pan, add the remaining 3 tablespoons of oil and fry the meat cubes vigorously, push to the edge and add the chilli sauce, fry for about 3 minutes. Mix in the sugar snap peas and pineapple. Stir in the coconut milk and simmer gently for another 4-5 minutes.
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