Fruity chicken curry recipe
Fruity Chicken Curry recipe
|400 g||chicken breast, diced|
|1 large can(s)||pineapple, diced|
|1||red chili, seeded and sliced|
|1 ½ tbsp||runny honey|
|250 ml||single cream|
|4 tsp||curry powder|
|salt and pepper|
|1 tbsp||sesame oil|
|3 tbsp||shredded coconut|
|100 ml||pineapple juice|
Fry the chicken breast in oil until crispy and golden all around. Take out of the pan, cover and set aside. Sprinkle the bananas with honey and fry from both sides until golden browned. Take out of the pan and add to the chicken breast.
Now add some more oil to the pan, if necessary and fry the pineapples for some minutes. Pour in the pineapple juice and cook over low heat for 2-3 minutes. Stir in the mango, the shredded coconut, the chili and the curry powder and pour in the cream. Bring to the boil and simmer until thickened. Season to taste with salt and pepper.
Fold in the chicken and the banana and allow to stand over low heat until warm again. Serve with cooked rice.
ca. 20 min
ca. 15 min
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