Chicken Curry

Name: Chicken Curry
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 Chicken filet (approx. 150 g); 2 discs Pineapple (canned); 1 small red pepper; 1 Spring onion; 2 stem(s) Thyme; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 3 TABLESPOONS Pineapple juice; 1 package (50 g) "Fix for currywurst"

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 Chicken filet (approx. 150 g)
2 discs Pineapple (canned)
1 small red pepper
1 Spring onion
2 stem(s) Thyme
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
3 TABLESPOONS Pineapple juice
1 package (50 g) "Fix for currywurst"

Directions

1
Wash the chicken filet, dab dry and cut into cubes. Cut pineapple into pieces. Clean, wash and dice the peppers. Leek onion clean, wash and cut into small rings. Wash and chop thyme.
2
Heat oil. Brown the chicken in it all around. Season with salt and pepper and put aside. Fry the pineapple and peppers in the frying fat. Dust with curry. Deglaze with 200 ml water and pineapple juice. Add the chicken again. Stir in fix for curry sausage. Bring to the boil while stirring and cook for about 1 minute.
3
Deglaze with 200 ml water and pineapple juice. Add the chicken again. Stir in fix for curry sausage. Bring to the boil while stirring and cook for about 1 minute. Flavour again. Serve sprinkled with thyme and spring onions