Chicken curry with pineapples recipe
Chicken Curry with Pineapples recipe
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|400 g||chicken breast fillet|
|2||bell peppers, red and green|
|2 tbsp||tomato puree|
|200 g||bean sprouts|
|1 large can(s)||pineapples, diced|
|1 tsp||red Thai curry paste|
|1 tbsp||soy sauce|
|1 tsp||ground coriander|
|1 tsp||freshly grated ginger|
|salt and pepper|
Cut the chicken breast into stripes. Dice the onions and zucchini. Cut the carrots into thin slices. Dice the seeded bell peppers. Rinse then drain the sprouts.
In a wok, heat the oil and sauté the onions until lucent. Press in the garlic. Sear the chicken breast over high heat, then take out of the wok and set aside. Stir the tomato purée and bell peppers into the wok. Cover and cook over medium heat for 5 minutes.
Halve and clean the leek, then cut into rings. Add the leek, zucchini and bean sprouts to the wok and sauté for some more minutes. Add the pineapples including their juice and return the chicken breast. Cook for a minute over low heat. Season to taste with honey, curry paste, soy sauce, coriander, ginger, salt and pepper.
Serve with rice or Chinese noodles.
ca. 10 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Chicken curry with pineapples recipe
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