Chicken curry with pineapple - a dish from Thai cuisine, which in an amazing way combines spicy spices and rich aromas. Chicken fillet prepared in this way will surely appeal to all lovers of thrills.
Pick your recipe
You will need
- - 800 g chicken
- - 2 onions (or shallots)
- - 3 cm of fresh ginger root
- - 1 small pineapple
- - curry paste
- - 1 cup coconut milk
- - 2 chili peppers
- - salt
- - vegetable oil
- - juice of 1 lemon
- - 1 bunch of cilantro
Instruction manual
1
Cut the chicken into small cubes. Heat 1/2 cup vegetable oil in a deep frying pan. Fry the chicken over high heat until a golden hue appears. Dry pieces of meat with napkins or a paper towel.
2
Grind ginger root, onions (or shallots) and garlic with a knife or on a fine grater. Dip the lemon in boiling water, and then carefully squeeze the juice. Chili pepper cut into thin rings or small cubes.
3
Drain most of the vegetable oil remaining after frying the chicken fillet from the pan. Add chopped ginger, garlic, onion and chili. Fry the mixture over low heat for several minutes.
4
For spices, do not turn off the fire, mix the pieces of chicken. Fry all ingredients for several minutes, stirring constantly with a spatula.
5
Turn the heat up and pour one cup of coke milk into the pan. Wait for the liquid to boil and reduce the heat again.
6
Cut the pineapple into small cubes and add to the chicken fillet after boiling coconut milk. Pour in the juice of one lemon at a time. Cook the dish for another 5-7 minutes over medium heat.
note
Chicken curry with pineapple can be served as a standalone dish or complemented with a side dish.
Useful advice
Garnish chicken curry with sprigs of cilantro before serving.