Curry Chicken with Pineapple and Peas

For the curry chicken with pineapple and peas, dice the onion. Drain the pineapple, reserving the liquid. Salt the chicken breasts and fry them in a pan in hot oil.

Remove again. Lightly sauté the diced onion, add well drained pineapple chunks and sauté for about 3 minutes, add curry powder, mix everything well and immediately pour in coconut milk.

Put the chicken back in and simmer for 15 minutes. If there is not enough liquid, add the pineapple juice. 5 minutes before the end of cooking add the peas, season with salt and white pepper.

Serve sprinkled with chili powder, if desired.

Related Recipes:

Chicken Breast Wrapped in Bacon with Truffled PastasottoChicken breasts: Remove the skin from the breasts and score a pocket. Unfold the meat, season with salt and... Pineapple CakeFor the pineapple cake, first drain the pineapple, reserving the juice. Cream butter, sugar and vanilla sugar... Chicken Breast DiavoloMix olive oil, sea salt, cayenne pepper, nutmeg and cinnamon to make a marinade and brush both sides of... Mushroom Escalope with RiceFor the mushroom schnitzel with rice fried chicken breasts, first cut the chicken breasts in half, lightly... Pineapple TartletFor the pineapple tarts, first bake the sponge cake base. Preheat the oven to 160 degrees Celsius, line the... Henderl Sweet and SourDice chicken fillets, marinate in 3 tbsp soy sauce and 2 tbsp pineapple liquid for 1 hour. Dice onion, cut... Jambalaya (Creole Chicken Pot)For the jambalaya, cut the chicken breasts into equal cubes, salt, pepper and lightly dust with flour on all... Indian Curry ChickenFor the curry chicken, wash chicken and place in boiling, lightly salted water. Cook for 1 hour, then bone and... Hummus Bi Tahina – Cold Chickpea PureeThe day before, rinse dried chickpeas in a colander under cold running water, then pour enough cold water in a... Vanilla Chili PineappleFor the vanilla chili pineapple, peel the pineapple and cut into cubes. Cut the chili pepper in half and...