Acute Indian curry may or may not be to the taste of all consumers in the vastness of our homeland, and all because spices help to keep food from the heat for a longer time, which becomes completely irrelevant in our climate. Nevertheless, this dish should certainly try and start, perhaps, is worth with a chicken curry with pineapple.
Chicken curry with pineapple
Ingredients:
- chicken fillet - 2 pieces;
- coconut milk - 1 item;
- a small pineapple - 1 piece;
- curry - 1 tbsp. a spoon;
- honey - 1/4 items;
- brown sugar - 1/4;
- garlic - 4 cloves;
- red pepper - to taste;
- parsley;
- onions - 1 pc.
Preparation
In a bowl, mix fresh pineapple slices, honey, sugar, a little pineapple juice , curry, pepper and garlic pasted through the press. We mix everything thoroughly and heat it on medium heat. As soon as the mixture boils, the fire should be lowered and allow to mix for 10 minutes, stirring constantly. Milk poured into a deep bowl and put chicken into it.
In a frying pan, we warm up the olive oil and fry the chopped onion until it is transparent. Once the onion is ready, add to it chicken and fry until golden brown. Pieces of chicken are stringed on skewers and returned back to the pan. Pour the chicken with pineapple glaze. Leave the chicken for 10 minutes in a frying pan, so that the icing is slightly boiled, and then we spread it on plates and serve it to the table.
Such chicken can be served with a garnish of rice, or masha, or used to make a salad with chicken and pineapple.
Delicious chicken curry recipe with pineapple
Ingredients:
- chicken - 1 carcass;
- vegetable oil;
- onions - 1 pc .;
- ginger fresh - to taste;
- curry paste - 3 tbsp. spoons;
- coconut milk - 400 ml;
- fish sauce - 3 tbsp. spoons;
- soy sauce - 1 tbsp. a spoon;
- juice of 1 lemon;
- canned pineapple - 2/3 jars.
Preparation
We offer one more option, how to cook curry chicken with
In a frying pan, we heat the oil and fry the chopped onion until it is transparent. Once the onion is ready, add curry paste, pineapples and coconut milk to it. As soon as the milk is warmed, let the sauce be left for 3-4 minutes, add the chicken and mix it. Follow the chicken we add, soy and fish sauce. We extinguish all 15-20 minutes on low heat. Flavor the aromatic dish before serving with lemon juice, mix and serve with boiled rice.