John Myers
Pineapple Curry Strips with Coconut Milk
The perfect pineapple curry strips with coconut milk recipe with a picture and simple step-by-step instructions.
- 800 g Chicken breast fillet
- 4 El Oil
- 1 middle Onion
- 1 big can Pineapple
- 200 ml Coconut milk
- 2 tbsp Flour
- 300 ml Vegetable broth
- 2 El Curry
- Salt pepper
- Cut the meat into small pieces, dice the onions, drain the pineapple and collect the juice. Fill up the juice with the vegetable stock so that there are 700 ml of liquid.
- Fry the meat together with the onion in the oil. Season and dust with the flour. Pour in the liquid and bring to the boil briefly. Add the coconut milk and season to taste if necessary.
- Rice goes best with it.
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