Today is World Curried Chicken Day!
This exotic chicken slices with pineapple and curry powder is quickly prepared and delicious. Exotic? Yes, for our grandparents in the 70s. Around the time of the shoot, this dish appeared in the restaurants and triggered a little hype. Understandable or, because you don’t need any ingredients from the Asian shop for this creamy curry and you still have the taste of distant countries on your tongue.
This Germanized chicken and pineapple curry is our contribution to worldwide Chicken Curry Day (and yes, this food holiday really exists!) and is pure nostalgia. Try it!
That’s how it’s done:
You only need a few ingredients:
- Chicken Pineapple Curry:
- 2 tbsp cooking oil
- 80 g onions, diced
- 600 g chicken breast, diced
- 50 g Butter
- 3 tbsp flour
- 400ml of water
- 2 teaspoons instant chicken broth
- 1 tsp salt
- 1 TL Pfeffer
- 0.5 tsp sweet paprika powder
- 2 tbsp curry powder
- 200 ml whipping cream
- 150 g pineapple (from the can), drained and diced
- Fits to:
- Reis
Preparation is quick and easy:
- Heat the cooking oil in a saucepan and sauté the onions until translucent. Add the chicken breast and sear on all sides. Remove the onions and chicken from the pot and set aside.
- Melt butter in the same saucepan. Add the flour and mix thoroughly with the whisk until smooth. Fry for about 2 minutes over low heat. Add water in portions and stir thoroughly to avoid lumps forming.
- Add instant chicken stock, salt, pepper, paprika, curry powder and heavy cream. Stir.
- Add the pineapple and fried chicken to the sauce. Bring to a boil and simmer over low heat for 5 minutes.
- Arrange the chicken and pineapple curry with rice on plates and serve sprinkled with parsley, if desired.
- Zack – done!
Is nostalgia your thing? Wonderful, here we have dug up some outdated recipes and revised them:
Are you a foodie and always looking for delicious recipe ideas? Then register now for our newsletter and regularly receive our latest creations straight to your e-mail inbox.
