Chicken curry with pineapple and lemon rice

  •  Download PDF

Preparation

600 g chicken thighs
Salt
Pepper
½ pineapple
1 shallot
1 clove of garlic
1 chilli pepper, red
2 tsp curry powder, mild
Coconut oil, for frying
Season the chicken with salt and pepper.
Peel the pineapple and cut into wedges. Peel and finely chop the shallot and garlic. Finely chop the chilli pepper.
Heat the coconut oil in a pan. Add and sweat the shallot, garlic and chilli pepper. Next, add and sweat the pineapple and curry powder. Add the chicken.
350 g coconut milk
1 tbsp cornflour
50 g cashew nuts
Mix the coconut milk and cornflour together and add to the pan. Bring everything to the boil, then transfer to the porcelain dish.
Roast the cashew nuts, coarsely chop and scatter over the chicken curry.
250 g rice
1 lemon
250 ml poultry stock
Zest the lemon. Put the rice in the porcelain dish along with the lemon zest and poultry stock.
Put the two porcelain dishes next to each other on the wire shelf in the cold cooking space. Cook.
Steaming 100°C for 30 Mins
Salt
Pepper
When done, season the curry with salt and pepper and allow to stand for 5 minutes.
  • 2 porcelain dishes ⅓ GN, depth 65 mm
  • Wire shelf
Quantity Ingredient
Pepper
Salt
50 g cashew nuts
1 lemon
600 g chicken thighs
1 tbsp cornflour
1 shallot
1 clove of garlic
250 g rice
350 g coconut milk
1 chilli pepper
250 ml poultry stock
½ pineapple
Coconut oil
2 tsp curry powder

Customer reviews

There are no customer reviews yet. Be the first to submit a review.