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🍽️ Crispy Chicken Curry with Coconut-Pineapple Sauce

580 kcal · 55 min · 4 servings

Ingredients

• 500 g chicken breast fillet(s)
• 1 can coconut milk (creamy)
• 1 can pineapple
• 1 bell pepper(s), red
• 1 bunch spring onion(s)
• 0.5 tbsp sesame oil
• some salt
• some curry
• 1 bag basmati rice

Instructions

1. 1. Cook the rice according to the package instructions.
2. 2. Wash the chicken breast and pat it dry with a kitchen towel.
3. 3. Cut the meat into bite-sized pieces.
4. 4. Season the chicken pieces in a bowl with salt and curry powder.
5. 5. Preheat the air fryer to 180 °C.
6. 6. Place the seasoned chicken pieces into the air fryer basket.
7. 7. Cook the chicken for 20 minutes at 180 °C.
8. 8. Check after 20 minutes to see if the meat is cooked through.
9. 9. If necessary, cook for another 3 to 5 minutes at 180 °C.
10. 10. Drain the pineapple chunks and catch the juice in a measuring cup.
11. 11. Clean the spring onions and slice them into rings.
12. 12. Clean the bell pepper and cut it into pieces.
13. 13. Stir the coconut milk with the collected pineapple juice in a jug.
14. 14. Adjust the sauce to your desired consistency.
15. 15. Thin the sauce if necessary by adding more pineapple juice.
16. 16. Thicken the sauce if necessary by adding a little starch.
17. 17. Season the sauce with salt and curry powder.
18. 18. Add the pineapple and vegetables to the chicken in the basket.
19. 19. Cook the vegetables with the chicken for 10 minutes at 180 °C.
20. 20. Pour the coconut-pineapple sauce over the chicken and vegetables.
21. 21. Heat the sauce for 5 to 8 minutes at 180 °C until it is hot.
22. 22. Serve the curry with the cooked rice.

Nutrition per serving

• kcal: 580
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 52 g