Chicken strips in pineapple curry sauce

Ingredients for 4 servings:

• 400 g chicken (schnitzel, fillet or strips)
• 1 onion(s)
• 1 garlic clove(s)
• 1 small can of pineapple, in pieces
• 1 can of corn
• 1 can mushrooms, sliced
• curry powder
• salt and pepper
• 2 tbsp oil
• n. B. cornstarch
• e.g. milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick, low-fat and easy

Cut the chicken into strips and finely dice the onion and garlic. Brown the meat vigorously in hot oil. Add the onion and garlic and fry briefly. Then add the corn, mushroom slices, and pineapple chunks along with the liquid. Bring everything to a boil briefly and season with plenty of curry powder, salt, and pepper. Simmer gently for about 10 minutes. If you prefer it thicker, you can mix a little cornstarch with cold milk and pour it into the boiling sauce. Stir well and remove from the heat, otherwise it will become too thick. This goes very well with basmati rice or (wholemeal) noodles.