John Myers
Ingredients for 5 servings:
- 650 g chicken breast fillet(s)
- 300 g mushrooms, brown, fresh
- 2 small cans of pineapple pieces, unsweetened
- 75 g cranberries, dried
- 100 g peas, frozen
- 1 m.-sized onion(s)
- 250 ml Cremefine, 7%
- 400 ml coconut milk, creamy, not reduced fat
- 20 g flour
- 25 g margarine for frying
- salt and pepper
- curry powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
simple and calorie-conscious, very tasty!
Remove any tendons from the chicken breast fillet, wash, pat dry, cut into bite-sized pieces, and season with salt and pepper. Slice the mushrooms, drain the pineapple, reserving the juice. Roughly chop the onion. Heat the margarine in a large nonstick pan and fry the onions, mushrooms, meat, and pineapple pieces all over. Don’t cook for too long, or the meat will become too dry. Once everything has taken on a little color, add the cranberries, deglaze with the pineapple juice, and let it reduce briefly. Then add the coconut milk and Cremefine, mix everything well, and bring to a boil. Then add the still-frozen peas and bring to a boil again. Mix the flour with a little water to thicken the sauce slightly. Season with salt and pepper, and then add a generous amount of curry powder. Reduce the heat to low and simmer briefly. We had noodles as a side dish, which I thought was delicious with the curry flavor. It would also certainly go well with rice or spelt. The calorie information refers to a serving of approximately 350g without any side dish. This makes this delicious and clever dish also suitable for those on a calorie-conscious diet.
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