Indian chicken with curry

Serves 4:
4 chicken breasts (weight 200 g)
salt, pepper
1 can pineapples (in pieces, weight 325g)
4 red onions
fresh ginger (about 5 cm)
0.5 Teaspoon chili pepper
ground coriander seed
ground cumin ground curcuma
150 g cream-yoghurt
150 g Creme fraiche
2 Teaspoon curry
ground nutmeg
500 g tomato puree

Preparation: Season the meat with salt and pepper, fry shortly in a pan. Stew the chopped onions on low heat. Make a puree of the half of the pinapples, add 3 tablespoons pineapple juice and the tomato puree. Add grated ginger and season hot. Put the meat in a heat-resistant form, add the onions and the sauce. Put a lid on top and bake in the preheated oven for 40 minutes at 200 C. After cooking the food, spoon the mixed yoghurt and creme fraiche on top. Serve with rice and parsley-salad.

recipe by Christiane Franz

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