A refreshing Pineapple and Mango Chicken Curry Recipe
Escape from the usual chicken recipes with an exotic dish, such as this recipe for curry chicken with pineapple. This dishes sweet/salty flavour is a real treat to eat! Full of personality, a nice sweet note, a tasty and creamy sauce and the chicken cooked in the sauce, so it stays very tender... are you hungry yet?
Ingredients (for six guests):
* 1 lb. of chicken breasts or thighs,
* 1/2 cup liquid chicken stock,
* 150 g of rice mixture,
* 1 onion,
* 1 clove garlic,
* 1/2 mango,
* 1/3 of a fresh pineapple
* 1 teaspoon oil
* 1 tablespoon curry powder
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon ginger powder
* another 1/2 cup chicken stock,
* 1 cup condensed milk (or coconut milk)
* 1 tablespoon of chopped coriander,
* salt and pepper.
Preparation:
1) Bring the half cup chicken broth to a boil. Add the rice to the chicken broth and cook the rice until ready (refer to package instructions, or microwave). Grease the sides of the 4 glasses so the rice comes out easily later; drain the rice and divide it into the 4 small glasses (ramekins). Compact the rice with a spoon in each glass, then add more; cover with plastic wrap and reserve.
2) Cut the chicken breasts in strips, season with salt and pepper. Chop the onion into small cubes, mince the garlic. Dice both the mango and the slice the pineapple in small sticks.
3) Pour the oil in a frying pan or wok and fry the onion and garlic for 1 minute, mixing constantly. Add the diced mango, sprinkle with the curry powder, turmeric and ginger, then add 1/2 cup of chicken broth and the 1 cup evaporated milk (or coconut milk). Simmer over low heat for 15 minutes, stirring occasionally.
4) Add the chicken strips and the pineapple sticks. Continue cooking 5 minutes until the chicken is well done, covered. Mix gently.
5) Divide the mixture into the serving plates. Turn the rice glasses upside down. Garnish with chopped cilantro. (Note you might have to reheat the rice glasses prior to unmolding them for 1 min in the microwave at max power). Enjoy your Pineapple Mango Chicken Curry!
* 1 lb. of chicken breasts or thighs,
* 1/2 cup liquid chicken stock,
* 150 g of rice mixture,
* 1 onion,
* 1 clove garlic,
* 1/2 mango,
* 1/3 of a fresh pineapple
* 1 teaspoon oil
* 1 tablespoon curry powder
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon ginger powder
* another 1/2 cup chicken stock,
* 1 cup condensed milk (or coconut milk)
* 1 tablespoon of chopped coriander,
* salt and pepper.
Preparation:
1) Bring the half cup chicken broth to a boil. Add the rice to the chicken broth and cook the rice until ready (refer to package instructions, or microwave). Grease the sides of the 4 glasses so the rice comes out easily later; drain the rice and divide it into the 4 small glasses (ramekins). Compact the rice with a spoon in each glass, then add more; cover with plastic wrap and reserve.
2) Cut the chicken breasts in strips, season with salt and pepper. Chop the onion into small cubes, mince the garlic. Dice both the mango and the slice the pineapple in small sticks.
3) Pour the oil in a frying pan or wok and fry the onion and garlic for 1 minute, mixing constantly. Add the diced mango, sprinkle with the curry powder, turmeric and ginger, then add 1/2 cup of chicken broth and the 1 cup evaporated milk (or coconut milk). Simmer over low heat for 15 minutes, stirring occasionally.
4) Add the chicken strips and the pineapple sticks. Continue cooking 5 minutes until the chicken is well done, covered. Mix gently.
5) Divide the mixture into the serving plates. Turn the rice glasses upside down. Garnish with chopped cilantro. (Note you might have to reheat the rice glasses prior to unmolding them for 1 min in the microwave at max power). Enjoy your Pineapple Mango Chicken Curry!