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Creamy sweet and spicy chicken curry

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Ingredients for 2 servings:

  • 3 chicken breasts, cut into bite-sized pieces
  • 1 onion(s), diced
  • ½ pineapple, fresh, peeled and diced
  • 1 cup soy cream (Soy Cream Cuisine) or sweet cream
  • 2 tsp mango chutney
  • 1 tbsp chili sauce, sweet
  • 1 tsp, heaped curry powder
  • 2 small garlic cloves, chopped
  • Cranberries, dried
  • Oil for frying
  • Salt
  • Cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Heat oil in a pan. Sauté the finely chopped onions in the oil until translucent. Then add the finely chopped chicken breasts to the pan, season with salt, and brown. Add the pineapple, garlic, mango chutney, and chili sauce to the meat and onions. Also add the cream. Season with curry powder, salt, and cayenne pepper. Simmer gently on low heat for 10 to 15 minutes. We served the dish with rice. Garnish the dish with a few pineapple chunks and the cranberries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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