Chicken curry with pineapples recipe

Chicken Curry with Pineapples recipe

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♼ Recipe origin is unknown. Chicken curry with pineapples recipe, recipe Rating: 4.7
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Ingredients

400 g	chicken breast fillet
2 large	onions
2	carrots
2	bell peppers, red and green
2 tbsp	oil
1 clove(s)	garlic
2 tbsp	tomato puree
1 stalks	leek
1 small	zucchini
200 g	bean sprouts
1 large can(s)	pineapples, diced
1 tbsp	honey
1 tsp	red Thai curry paste
1 tbsp	soy sauce
1 tsp	ground coriander
1 tsp	freshly grated ginger
	salt and pepper

Instructions

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.

Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a