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Curry chicken in coconut milk with pineapple and cashews

updated

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s), shredded
  • 1 small can of pineapple pieces
  • 1 can cashew nuts
  • 1 can coconut milk
  • 1 small onion(s), finely diced
  • 2 cloves garlic, crushed
  • 1 tsp curry powder
  • 1 tsp ginger powder
  • 1 tsp chicken broth powder
  • 1 chili pepper(s), finely chopped
  • Oil for frying
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Brown the chicken breast fillet in batches (preferably in a wok) and set aside in a bowl. Then fry the onion and garlic until translucent. Add the cashew nuts and fry briefly. Add the pineapple and chili pepper and fry briefly. Deglaze with about 1 tablespoon of pineapple juice and the coconut milk. Add the spices, including the chicken stock, and the chicken. Simmer on low heat for about 10 minutes. Serve immediately. Serve with basmati 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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