← All recipes

🍽️ Sweet and Sour Chicken Curry with Pineapple and Bell Peppers

565 kcal · 30 min · 4 servings

Ingredients

• pineapple 0.5 pc.
• pepper, green 1 pc.
• pepper, yellow 2 pc.
• spring onions 1 bunch
• chicken breast fillets 600 g
• long-grain rice 300 g
• salt pinch
• oil 2 tbsp
• pepper, black ground pinch
• curry powder 2 tsp
• chili, ground pinch
• coconut milk 800 ml

Instructions

1. 1. Cut the pineapple into quarters, peel it, and remove the core. Cut the flesh into small cubes.
2. 2. Wash the bell pepper thoroughly, halve it, remove the core and seeds. Cut the pepper flesh into thin strips.
3. 3. Wash the spring onions and cut off the root ends. Cut the white and green parts separately into thin rings.
4. 4. Wash the chicken pieces, pat them dry with a kitchen towel, and cut them into cubes.
5. 5. Place the rice in a pot and cover it with about 700 milliliters of salted water.
6. 6. Bring the water to a boil, reduce the heat to low, and let the rice cook covered for about 15 minutes.
7. 7. Heat oil in a large pot or pan over high heat.
8. 8. Fry the chicken cubes for about 2 minutes over high heat.
9. 9. Remove the chicken pieces from the pot and place them on a plate.
10. 10. Season the chicken pieces on the plate with salt and pepper.
11. 11. Fry the bell pepper strips, pineapple cubes, and the white parts of the spring onions in the same pot for about 2 minutes.
12. 12. Season the vegetables with salt, pepper, curry powder, and chili flakes.
13. 13. Deglaze the mixture with coconut milk.
14. 14. Let the curry simmer over medium heat for about 10 minutes.
15. 15. Stir the green parts of the spring onions and the chicken cubes back into the curry.
16. 16. Finally, adjust the seasoning of the curry with salt and pepper.
17. 17. Serve the curry on deep plates together with the cooked rice.

Nutrition per serving

• kcal: 565
• Protein: 42 g · Fett/Fat: 22 g · Carbs: 52 g