Spicy Chicken with pineapple
Chicken fried in South Asian spices, and balanced with the fruity sweet and sour flavor of the pinapple are a wonderful treat, especially when served in half of a pineapple.
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4
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Chicken breast
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2
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Smaller pineapples
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| 1 |
small onion
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| 1 |
Clove of garlic
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1 tsp
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Fresh ginger
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1–2
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Red chili peppers
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250 ml
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Coconut milk
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| 1 bunch |
Fresh coriander
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| salt for seasoning | |
| Neutral oil for frying |
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Cut through the leaves down and half the pineapples. Cut on the backside of each half a slice away – that will keep the pineapple stable on the plate.
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With a small knife, cut along each side of the core. Then around the edges with a slight angle towards the center. Avoid cutting through to the skin. Cut the flesh into smaller pieces and break them out with a spoon. Then cut into bite-size pieces. Try to scoop out as much of the flesh you can. Keep the nicer cubes on the side and the rest for the sauce.
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Dice and cut the onion, garlic, ginger, and chilies.
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Cut the chicken breasts into bite-size pieces.
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Fry the onion, garlic, ginger, and chilies in a little oil until softened, then add the pineapple pieces set aside for the sauce. Continue to fry. Season with salt, and then add the coconut milk. Reduce the heat and let it simmer for 15 minutes.
With an immersion blender, cut the pineapple pieces and smooth the sauce. -
Season the chicken pieces with a little salt and fry them until they are nicely browned.
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Add the chicken and the nicer pineapple pieces set aside. Add a tablespoon of freshly chopped coriander and mix well. Cook on a low heat for another 5 minutes. Season with salt to taste.
Serve | Place the empty pineapple halves on plates and spoon in the chicken, pineapple, and sauce. Sprinkle with some fresh coriander.
