Chopped chicken with pineapple

For 4 people
  • 500 g Broccoli
  • Salt
  • 1 Can (s) (580ml) Pineapple
  • 1 onion
  • 1–2 Garlic cloves
  • 750 g Chicken fillet
  • 3–4 EL Oil
  • Pepper
  • 1 1/2 TL Curry
  • 1 Can (s) (400 ml) creamy coconut milk
  • 100 g Cashew nuts
  • 1 pinch sugar
  • 6 stem (e) Coriander green
40 minutes
very easy
Clean and wash the broccoli and cut the florets from the stems. Put in boiling salted water, bring to the boil and cook for about 6 minutes. Pour into a colander and drain well. Pour the pineapple into a sieve, drain well and collect the juice.
Pineapple inCutting pieces.
Peel and finely dice the onion. Peel garlic and chop finely. Wash the meat, pat dry and cut into strips. Heat the oil in a pan and fry the meat vigorously while turning.
Season with salt, pepper and 1 teaspoon of curry and remove from the pan.
Add the onion, garlic and pineapple to the pan and fry while turning. Season with salt, pepper and 1/2 teaspoon of curry. Deglaze with coconut milk and pineapple juice, bring to the boil and simmer for 3–4 minutes.
In the meantime, coarsely chop the cashew nuts and roast them in a pan without fat while turning, remove. Add the meat and broccoli, heat again and season with salt, pepper and sugar. Wash the coriander, shake dry and pluck the leaves from the stems.
Arrange the sliced ​​food sprinkled with cashew nuts and coriander in a pan. Naan bread tastes good with it.
1 person approx.:
  • 690 kcal
  • 2890 kJ
  • 51 g protein
  • 36 g fat
  • 38 g carbohydrates


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