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Curry chicken with pineapple
Chapter VII ·
Poultry · Nº 217
Curry chicken with pineapple
11 ingredients
6 steps
Ingredients
Method
Ingredients
For
2
chickens
, large, cooked, boneless, cut into even pieces
1 can
pineapple
, in syrup
1 tablespoon
curry powder
, heaping
250 g
heavy cream
1 l
chicken cooking liquid
8
onions
, medium, diced
3 tablespoons
all-purpose flour
2 tablespoons
butter
1 tablespoon
ginger
, dessert spoon, grated and squeezed through a cloth
salt
white pepper
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Method
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1
Drain the pineapple and cut the rings into even pieces. Place them in a sieve and let the remaining syrup drain.
2
Brown the diced onions in butter, sprinkle with curry and sauté a little longer.
3
Dissolve the flour in the chicken broth, add the cream and, stirring constantly, gradually add the mixture to the sautéed onion.
4
Stir until you get a cooked cream of even consistency (if needed, add a little more flour or heavy cream).
5
Once that's done, add the pineapple and season with the ginger juice, salt and pepper, if you like. Let it boil briefly and add the chopped chicken.
6
Stir carefully and, as soon as it comes to a boil again, remove from the heat. Transfer to a baking dish and serve with white rice.
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