Chicken curry with pineapple and lemon rice
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 | |
1 | chilli pepper |
Salt | |
1 | shallot |
600 g | chicken thighs |
250 g | rice |
250 ml | poultry stock |
½ | pineapple |
350 g | coconut milk |
1 tbsp | cornflour |
2 tsp | curry powder |
Coconut oil | |
1 | clove of garlic |
50 g | cashew nuts |
1 | lemon |
Customer reviews
There are no customer reviews yet. Be the first to submit a review.
Your review
You have to log in to submit a review. Login