Chicken curry with coconut milk and pineapple

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:

1. Cut chicken into cubes. Peel pineapple and cut into pieces.
2. In a cast-iron casserole or saucepan, heat a little oil, brown the chicken on each side and set aside.
3. 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.
4. 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.
5. Serve with Thai rice.

Weight Watchers: 3SP/pers.
(Suzi Wan diet coconut milk)