Probably, every housewife has her own version of cooking chicken with canned pineapples. Today I want to share with you my own – with green onions, curry and turmeric. It is best to serve the dish with crumbly white rice without additives.
Ingredients
- Chicken fillet - 600 g
- Green onion (or leek) – 120 g
- Ginger - 30 g
- Pineapple - 300 g
- Garlic - 2 clove
- Coconut oil - 3 tbsp.l.
- Coconut milk - 400 ml
- Curry - 1 art.l.
- Salt - 1 pinch
- Ground black pepper - 1 pinch
Step-by-step cooking recipe
Finely chop the onion, garlic and ginger. Chop the pineapples into cubes, and the chicken into medium–sized pieces. Drain half a cup of pineapple syrup.
Fry the chicken in 2 tablespoons of coconut oil over high heat for about 5 minutes. Add salt and pepper to taste, and set it aside.
Add the remaining oil to the same frying pan and fry the onion on it.
Add garlic, ginger, curry, pineapple syrup and coconut milk to it.
Mix the sauce thoroughly, simmer for 3 minutes and add the chicken and pineapples to it.
Cook everything together for another 4 minutes – and the curry chicken is ready!
