Poultry, Asian Cuisine, Gluten Free, WeightWatchers
Chicken curry with coconut milk and pineapple
February 28, 2018
Because I took love for the association chicken / pineapple, I offer you this delicious curry flavored with coconut milk, to accompany rice for a complete dish all in balance.
If you are fond of this association, I invite you to (re) discover my chicken with sweet and sour pineapple.
Ingredients: (for 4 people)
- 450g chicken fillets
- 1 pineapple victoria
- 1 onion
- 2 garlic cloves
- the juice of a lime
- 20cl coconut milk
- 1cc turmeric
- 1cc curry powder
- 1 teaspoon ginger powder
- some coriander leaves
- salt, pepper
- 1CS of coconut oil (or other vegetable oil)
Preparation:
- Cut chicken into cubes. Peel pineapple and cut into pieces.
- In a cast-iron casserole or saucepan, heat a little oil, brown the chicken on each side and set aside.
- Sauté the chopped onion for a few minutes. Add chopped garlic cloves, spices and a dash of coconut milk and cook 2 minutes, stirring constantly.
- Return the chicken to the casserole dish, add the pineapple, coconut milk, lime juice and a little chopped coriander, cook for about 10 minutes, stirring occasionally. At the end of cooking, salt and pepper to taste.
- Serve with Thai rice.
Weight Watchers: 3SP/pers.
(Suzi Wan diet coconut milk)