Chicken-pineapple curry with Asian cabbage salad

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the salad dressing, clean and slice pepperoni lengthwise, remove seeds, wash and finely chop. Mix mayonnaise, crème fraîche, lemon juice and sesame oil. Stir in chilli peppers, season with salt and 1 teaspoon sugar.

2. 2

   For the salad, rinse and drain the sprouts. Peel and wash carrots and cut them into long fine sticks. Peel pineapple generously, cut into quarters and cut out the stalk. Cut the fruit flesh into pieces.

3. 3

   Clean, wash and cut off the stalk of Chinese cabbage. Cut cabbage into wide strips.

4. 4

   For the curry, wash the meat, dab dry and cut into medium-sized cubes. Peel onions and dice them coarsely. Heat the oil in a large pot and fry the onions. Add curry paste and sauté briefly.

5. 5

   Deglaze with coconut milk and bring to the boil. Stir the starch and 2 tbsp. stock until smooth. Add the rest of the stock, chicken and half the pineapple to the curry, bring to the boil again and simmer for about 5 minutes.

6. 6

   Wash the coriander and shake dry, pluck off the leaves. Mix half the coriander, carrots, the rest pineapple, cabbage and salad dressing. Sprinkle with sprouts. Thicken curry with the mixed starch and season with fish sauce.

7. 7

   Sprinkle with remaining coriander and possibly cress, arrange with salad. Serve with basmati rice and a soya dip (see right) to drizzle on.

Nutrition Facts

KCAL
880 kcal

CARBS
28 g

FATS
70 g

PROTEINS
29 g