Pineapple chicken curry

Pineapple chicken curry

Based on 70 ratings
In app
Sandra Schumann

Sandra Schumann

Contributor

Difficulty
Easy 👌
Preparation
45 min
Baking
0 min
Resting
120 min

Ingredients

4Servings
MetricImperial
½
pineapple
500 g
chicken breast
10 g
cilantro
30 g
ginger
3 cloves
garlic
3 tsp
curry powder
tsp
ground turmeric
150 g
yogurt
1
bell pepper
1
red onion
100 g
cashews
2 tbsp
vegetable oil
400 ml
coconut milk
1 tsp
salt
1 tsp
chili flakes
lime juice to taste
cilantro for serving
fried onions for serving
rice for serving

Utensils

garlic press, plastic wrap, fine grater, large bowl, rubber spatula, cutting board, knife, frying pan, cooking spoon

Nutrition per serving

Cal609
Fat40 g
Protein41 g
Carb21 g
  • Step 1/4

    Wash and dry cilantro. Chop and set aside. Cut chicken breasts into bite-sized pieces. Peel ginger and garlic. Finely grate ginger and crush garlic in a garlic press. Transfer everything to a large bowl. Add curry powder, ground turmeric, and yogurt to the bowl. Mix well and refrigerate, covered with plastic wrap, for approx. 2 hrs.
    • 10 g cilantro
    • 500 g chicken breast
    • 30 g ginger
    • 3 cloves garlic
    • 3 tsp curry powder
    • tsp ground turmeric
    • 150 g yogurt
    • garlic press
    • plastic wrap
    • fine grater
    • large bowl
    • rubber spatula
    • cutting board
    • knife

    Wash and dry cilantro. Chop and set aside. Cut chicken breasts into bite-sized pieces. Peel ginger and garlic. Finely grate ginger and crush garlic in a garlic press. Transfer everything to a large bowl. Add curry powder, ground turmeric, and yogurt to the bowl. Mix well and refrigerate, covered with plastic wrap, for approx. 2 hrs.

  • Step 2/4

    Peel the pineapple. Finely slice pineapple and bell pepper and set aside. Peel and dice onion. Roughly chop cashews.
    • ½ pineapple
    • 1 bell pepper
    • 1 red onion
    • 100 g cashews

    Peel the pineapple. Finely slice pineapple and bell pepper and set aside. Peel and dice onion. Roughly chop cashews.

  • Step 3/4

    Heat the vegetable oil in a frying pan set over medium-high heat. Add diced onion and bell pepper to the pan and fry for approx. 5 min. Stirring often. Add chicken breast without the excess marinade and continue to sauté.
    • 2 tbsp vegetable oil
    • frying pan
    • cooking spoon

    Heat the vegetable oil in a frying pan set over medium-high heat. Add diced onion and bell pepper to the pan and fry for approx. 5 min. Stirring often. Add chicken breast without the excess marinade and continue to sauté.

  • Step 4/4

    Add pineapple, coconut milk, remaining marinade, and chopped cashews to the pan and let simmer, covered, over medium-low heat for approx. 10 min. Stir occasionally. Season with salt, chili flakes, and lime juice to taste and garnish with cilantro and fried onions. Serve with rice and enjoy!
    • 400 ml coconut milk
    • 1 tsp salt
    • 1 tsp chili flakes
    • lime juice to taste
    • cilantro for serving
    • fried onions for serving
    • rice for serving

    Add pineapple, coconut milk, remaining marinade, and chopped cashews to the pan and let simmer, covered, over medium-low heat for approx. 10 min. Stir occasionally. Season with salt, chili flakes, and lime juice to taste and garnish with cilantro and fried onions. Serve with rice and enjoy!

  • Enjoy your meal!

    Pineapple chicken curry

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