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Chicken Pineapple Curry

Tip for a comforting dinner – Chicken Pineapple Curry. An easy game of spices and sweetness of pineapple. Taste and taste, have fun with it and enjoy with your beloved.

Chicken Pineapple Curry makes a great grown up meal for kids from the age of 3. Reduce on chili and you cannot go wrong with this one. My baby just loves the corn and the sweetness of the pineapple, which is a perfect addition to it.

Total Time: 1 hour

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The Meat:
400g of chicken filet, cleaned and sliced
2 tablespoon of pumpkin oil
1 tablespoon of Soy Sauce
1 teaspoon of turmeric, curry powder, ginger
A pinch of chili, sea salt and ground black pepper

The Curry:
1 knob of butter and 1 tablespoon of pumpkin oil
1 medium shallot, peeled and finely chopped
2 cloves of garlic, crushed and finely chopped
1 teaspoon of turmeric, curry, ginger
A pinch of chili, sea salt and black pepper
1 tablespoon of Soy Sauce
5 slices of fresh pineapple, chopped
1 small jar of sweet corn
½ cup of milk
2 cups of good strong meat stock
4 portions of Basmati Rice

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The Meat

In a medium metal bowl place all ingredients for the marinade (2 tablespoons of pumpkin oil, 1 tablespoon of Soy Sauce, 1 teaspoon of turmeric, curry powder, ginger). Season with salt, pepper and chili. Put the lid on and place in a cold place for couple of hours.

After few hours place meat in a wok on high heat. Roast it for about 5 minutes until beautifully golden. Then, take it out and set aside.

The Curry

Heat up a knob of butter and 1 tablespoon of pumpkin oil in the same wok.

Shallot in. Add turmeric, curry, ginger, chili, salt, pepper and Soy Sauce. Sweat it out for about 2-3 minutes, so all flavours come nicely together.

Add garlic, just to smell it out.

Stir in pineapple and corn. Continue roasting for another 3 minutes until it gets a bit softer.

Meat back in. Baste with the milk and taste. Season accordingly. Let it simmer for about 30 minutes and taste.

Pour in the meat stock and rice. Cook until al dente. Serve immediately.

Makes 4 serves.

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