Chicken-Pineapple-Curry with Rice
Main course
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
Quick and easy chicken curry with pineapple and rice.
Ingredients (16 ingredients)
-
500 g Chicken breast fillet
-
250 g Rice
-
1 piece Onion
-
1 clove Garlic
-
1 tbsp Curry paste
-
400 ml Coconut milk
-
1 tbsp Soy sauce
-
1 tsp Fish sauce
-
1 tsp Rapeseed oil
-
0.5 tsp Turmeric
-
0.25 tsp Chili powder
-
0.25 tsp Ginger powder
-
0.25 tsp Garlic powder
-
0.25 tsp Salt
-
1 pinch Pepper
-
200 g Pineapple pieces (from the can, without juice)
Preparation (9 steps)
Cook rice
Add 1200 ml water to the mixing bowl. Insert the simmering basket and weigh in 250 g rice. Cook for 22 minutes/100°C/speed 4. Remove the simmering basket with the spatula and keep the rice warm.
Prepare chicken
Cut 500 g chicken breast fillet into bite-sized pieces.
Fry chicken
Fry the chicken breast fillet in a separate pan with a little oil until it is cooked. Then set aside.
Chop onion and garlic
Peel and halve 1 onion (approx. 100g) and place in the mixing bowl and chop for 3 sec./speed 5. Add 1 clove of garlic and chop for 3 sec./speed 7.
Sauté onion and garlic
Add 1 tsp rapeseed oil and sauté for 3 min./120°C/speed 1.
Add curry paste
Add 1 tbsp curry paste and sauté for 1 min./100°C/speed 1.
Add more ingredients
Add 400 ml coconut milk, 1 tbsp soy sauce, 1 tsp fish sauce, 1/2 tsp turmeric, 1/4 tsp chili powder, 1/4 tsp ginger powder, 1/4 tsp garlic powder, 1/4 tsp salt and 1 pinch of pepper and simmer for 5 min./100°C/speed 2.
Add pineapple and chicken
Add 200 g pineapple pieces (from the can, without juice) and the fried chicken and heat for 3 min./100°C/reverse rotation speed 1.
Serve
Serve the chicken-pineapple-curry with the cooked rice.
Finished cooking? Great! 🎉
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Allergens
- Soy
- Fish
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