Chicken with Pineapple, Curry and Bell Pepper
Ingredients
2 servings
- Chicken breast 2
- Pineapple (canned) 5-6 rings
- Bell pepper 1
- Onion 1
- Vegetable oil 3 tbsp
- Curry powder 0.5 tsp or to taste (and a pinch for the rice)
- Salt to taste (and a pinch for the rice)
- Rice 0.5 cup (90 g)
- Water for cooking the rice
Step-by-step recipe
How to prepare the ingredients
Pineapple is a typical fruit in Southeast Asia, and sometimes it seems to be almost the basis of the cuisine.
Curry (from the Tamil kari) is the best-known Asian spice blend. It is made on the basis of turmeric root and has a wonderful spicy aroma and a slightly hot, bitter taste. A powdered curry blend usually consists of 7-10 ingredients, and sometimes up to 20-24. The main components of curry, along with turmeric, are usually coriander, red pepper and fenugreek.
The dish cooks quickly, so it’s worth cutting everything into pieces before you start cooking.
Cut the pineapple and vegetables. Drain the juice from the can of pineapple, and if the pineapple is in rings, cut each into 6-8 pieces.
Remove the stem and seeds from the pepper and cut it into fairly large pieces, roughly the same size as the pineapple. Peel the onion and cut it into large cubes.
Trim the membranes from the chicken breast and cut it along the grain into pieces. Once I jokingly compared the size of the cut to a chocolate candy. So cut the pieces about the size of a chocolate candy.
How to fry chicken with vegetables and pineapple
Fry the chicken until the liquid evaporates. Heat the vegetable oil in a frying pan and add the cut chicken.
Fry the chicken over high heat without a lid, stirring. The pieces of chicken breast will almost immediately release quite a lot of liquid. Keep frying until the liquid stops coming out and the chicken starts to brown. This is an important moment.
Add the onion cut into large cubes and fry everything for 2-3 mins. The onion will start to soften.
Salt the chicken lightly and add the curry powder. The amount of curry is up to you. I added 0.5 tsp, which is enough.
After 2-3 mins add the bell pepper and fry the chicken, onion and pepper for about 10 mins. By the way, red or green bell pepper makes no real difference, what matters is that the pepper is fleshy.
Add the chopped pineapple and fry everything together for a few minutes.
In the end the pepper should be literally a little raw, not fried through. The dish takes on a pleasant deep yellow color.
How to cook the rice
Cook the rice separately until done, with a pinch of salt and a pinch of curry.
Serving
Serve the curry chicken with rice.
But believe me, chicken with curry, pepper and pineapple is a perfectly good dish on its own.
Calories and macros
770 kcal
Serving ≈ 410 g
- Protein61 g33% of kcal
- Fat28 g34% of kcal
- Carbs63 g34% of kcal
100 g190 kcalProtein 15 gFat 6.9 gCarbs 15.5 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.