Chicken Curry with Pineapple and Rice
Ingredients
- Ingredients
- 250 grams Basmati rice
- salt
- 600 Chicken breasts (ready to cook, skinless)
- 2 Tbsps Corn oil
- 1 onion
- 1 ½ centimeters fresh ginger
- 1 garlic clove
- 1 Tbsp yellow Curry paste
- 100 milliliters Chicken broth
- 300 milliliters Coconut milk
- 1 tsp ground cilantro
- 1 tsp ground Cumin
- 1 tsp ground Turmeric
- 200 grams Pineapple
- 4 cilantro
- soy sauce
- freshly ground peppers
Preparation steps
Rinse the rice twice. Bring rice to a boil in a large pot with salted water. Then reduce the heat slightly and cook uncovered for about 15 minutes, stirring occasionally.
Rinse the chicken, pat dry and cut into 3 cm (approximately 1 inch) cubes. Heat the oil in a large frying pan, add the chicken and fry about 4 minutes while stirring. Remove and set aside. Peel onion, ginger and garlic, chop finely and fry in pan drippings. Stir in curry paste and add the broth, coconut milk and dry spices. Cut the pineapple flesh into bite-sized pieces and stir them together with the meat into the sauce. Cook over low heat for 2-3 minutes. Rinse the cilantro, shake dry and pluck off the leaves. Season curry with soy sauce and pepper and stir in the cilantro.
Drain the rice and serve rice with the curry on four deep plates or in bowls.
