Wednesday, May 17, 2017

Because the name of my blog is "pineapple", I prepared the recipe for:

Succulent chicken breast fried with sweet pineapple and seasoned with curry, honey and a hint of ginger.
500 g chicken breast
6 slices of fresh pineapple
1 average onion
150 ml pineapple juice
100 ml of cream 18%
4 teaspoons of curry powder
2 teaspoons of grated ginger (or 2/3 teaspoon of ginger powder)
2 tablespoons of honey
Salt, freshly ground black pepper
2 tablespoons of olive oil
Wash and drain the chicken breast.  Cut it to thin strips, roughly equal in size. Put the meat in a bowl, Sprinkle 3 teaspoons of curry spice so that it covers every piece of meat. Leave it  in a cool place for at least 30 minutes.
In a frying pan, heat the oil and fry diced onion. When it begins to glaze, add the meat and fry until it blushes. Then add ginger, honey, garlic and sliced pineapple and pineapple juice. Fry it together until the juice partially evaporates.
When the sauce is partially reduced, add cream, season with salt, pepper and curry. If the sauce is too sparse, leave the pan for a while on the fire to make the sauce evaporate. It can also be  thickened with a teaspoon of potato flour (previously distributed in a small amount of cold water).

Serve with rice

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