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Curry strips with pineapple and coconut milk

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Ingredients for 4 servings:

  • 500 g chicken breast or turkey breast
  • 2 tbsp oil, for frying
  • salt and pepper
  • 2 tbsp curry powder
  • 1 can coconut milk, 400 ml
  • 350 g pineapple, pieces, from the can or fresh
  • 1 clove(s) garlic, squeezed
  • 1 tsp soup seasoning, for 1/4 l soup
  • possibly chili powder

Instructions

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

with turkey or chicken

Cut the meat into small pieces and season with salt and pepper. Heat oil in a pan and fry the minced meat. Dust with curry powder and pour in the coconut milk. Stir in the pineapple pieces and season the sauce with stock powder, garlic, salt, and pepper. If you prefer a spicier sauce and only have mild curry powder, you can add a little chili powder. Simmer for a few minutes, and you’re done! We think the minced meat tastes best with rice and salad.

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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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