John Myers
Ingredients for 4 servings:
- 600 g chicken breast fillet(s)
- 2 onions
- 3 tbsp flour
- 1 small can of pineapple rings, unsweetened
- 1 red bell pepper(s)
- ½ stalk(s) leek
- 250 g mushrooms, fresh
- 180 ml curry sauce
- 250 ml chili sauce
- 200 ml cream
- 400 ml coconut milk, creamy
- Salt
- pepper
- possibly garlic
- possibly sambal oelek
- olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
My variation of Jack’s famous oven curry
Cut the chicken into cubes, season with salt and pepper, and toss with flour in a bowl. Then fry in olive oil and place in a large ungreased baking dish. Slice the onions into rings, sauté until translucent, and add to the chicken cubes. Arrange the peppers, half of the leek, sliced into rings, and 2-4 finely chopped pineapple rings on top of the onions. Slice the mushrooms on top. Whisk together the coconut milk, cream, chili sauce, and curry sauce in a container and pour into the baking dish. Cook in a preheated oven at 180°C for 1 hour, covered with aluminum foil, and then for another 30 minutes uncovered. If you like, you can press a clove of garlic into the hot curry at the end; it tastes delicious! Serve the curry with basmati rice and, if desired, 1 teaspoon of sambal oelek.
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