Chicken breast with pineapple curry is a tasty main dish that has conquered our palate with its almost sweet and sour and fragrant flavor. The curry chicken is tasty and the chicken breast pieces become very tender, and the aroma will spread throughout the kitchen. The curry chicken with pineapple can be served directly on the hollowed-out pineapple, giving the dish a scenic appearance, or in a bowl. For a complete meal, I recommend pairing it with basmati rice, which is quick and easy to prepare. Try it in its simple version as well CURRY CHICKEN or CURRY CHICKEN AND APPLES. Now let’s see how to make chicken breast with pineapple curry, and if you try it, let me know. Barbara
I also recommend trying these curry recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Chicken breast with curry
- 1.76 lbs Chicken breast
- 1 Pineapple
- 1 Apple
- 1 tsp Curry
- to taste Salt
- to taste Pepper
- 3 tbsps Extra virgin olive oil
- 2 tbsps Cornstarch (maizena) (or flour)
- as needed Water
How to prepare Chicken breast with curry
Let’s start preparing the Chicken breast with pineapple curry, cut the chicken breast into cubes and place it on a plate, cut the pineapple in half and hollow out the central part with a sharp knife, which will be used for the dish preparation. I recommend slicing the central part and removing slice by slice to facilitate cutting.
Remove the central part of the pineapple that will be hard and cut the remaining pineapple into cubes, placing it on a plate. If juice forms, keep it. Wash the apple, peel it, cut it in half, remove the stem and core, and slice it finely.
Pour 3 tablespoons of extra virgin olive oil into a pan, add the sliced apples and the pineapple cubes with its juice, cook for about ten minutes, and then add the chicken pieces.
Cover with a lid and cook for about 15 minutes, stirring occasionally to ensure even cooking of the chicken pieces. Then add a teaspoon of curry and mix carefully so that the chicken is well coated with the curry. Pour in 2 tablespoons of cornstarch and half a glass of water, stir to form a curry cream, cook for another 5 minutes, and add more water if necessary.
The Chicken breast with pineapple curry is ready to be served. Pour it directly onto the pineapple we previously hollowed out, which you will have placed on the serving plate, and bring it to the table accompanied by basmati rice.
How to store Chicken breast with curry
Store it in the refrigerator for 2/3 days
