Chicken curry with pineapple and broccoli

Name: Chicken curry with pineapple and broccoli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (580 ml) Pineapple pieces; 500 g Broccoli; 1 Onion; 2 Garlic cloves; 100 g Cashew nuts; 800 g Chicken filet; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS yellow curry paste; 1 can(s) (165 ml) unsweetened coconut milk; 8 Stem(s) Coriander

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Delicious trio: Curry, pineapple and coconut milk harmonise wonderfully in this super fast pan dish with a Far Eastern touch.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (580 ml) Pineapple pieces
500 g Broccoli
1 Onion
2 Garlic cloves
100 g Cashew nuts
800 g Chicken filet
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS yellow curry paste
1 can(s) (165 ml) unsweetened coconut milk
8 Stem(s) Coriander

Directions

1
Drain the pineapple, collect the juice. Clean, wash and cut the broccoli into florets. Peel and chop onion and garlic.
2
Chop cashews, roast them. Wash meat, dab dry, cut into strips. Fry in hot oil. Season with salt and pepper, take out. Fry onion, garlic and curry paste in the frying fat.
3
Add pineapple juice, coconut milk and broccoli, bring to the boil. Simmer for about 4 minutes. Heat up meat and pineapple in it. Sprinkle with cashews and coriander leaves.