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curry chicken

updated

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 2 bell peppers
  • 1 onion(s)
  • 1 jar bamboo shoot(s)
  • 2 tbsp curry
  • 300 ml pineapple juice
  • 1 can coconut milk
  • 2 tsp, heaped cornstarch
  • salt and pepper
  • 1 tbsp oil

Instructions

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

Cut the chicken breast fillet into strips. Roughly dice the bell pepper. Slice the onion into half rings. Heat the oil in a large pan. Brown the meat. Add the vegetables and sauté briefly. Deglaze with pineapple juice and coconut milk and simmer gently for about 10 minutes. Add the spices. Mix the cornstarch with a little water to thicken the curry. Serve with rice.

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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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