Mellow Yellow Chicken Curry with Pineapple

Preparation Time:
45 mins

Baking Time:
-

Serves:
10 people

Ingredients

For the curry paste:

3 tbsp coriander seeds
3 tbsp mustard seeds
3 tbsp cardamom seeds
2 tbsp Indian curry powder

5 curry leaves
2-3 inch fresh turmeric
3 garlic
3 fresh chilis
2 onions

For the curry

1 fresh pineapple
1 fresh coconut
200 g desiccated coconut
1 kg chicken breast
2 tbsp sesame oil
500 g Tang Ho
150 g Pak Gui Chai
500 g Oldenburger Chef's Cooking Cream, 20% fat
1.2 kg Basmati rice

Instructions

Preparation

Wash and pat dry the chicken breast filet. Chop into big chunks. Peel ginger, turmeric and garlic cloves and chop finely. Crack the coconut and cut it into fine strips. Peel and cut the onions into cubes. Peel the pineapple and remove the stalk. Then cut them into small pieces. Wash the Tang Ho and Pak Gui Chai, pat dry and cut into small pieces. Cook the Basmati rice.

The Curry Paste

Toast the dry ingredients, cardamom, mustard and coriander seeds in a pan for about 3 minutes on low heat. Remove the outer shell of the cardamom seeds. Fill into mortar and grind to powder. Peel the ginger, onions and garlic and chop into small pieces. Fry dry the fresh ingredients in a pan until toasted on low heat. Grate the fresh turmeric into the paste. Now add the gorgeously fragrant mixture of toasted ginger, garlic and onions into the mortar and grind until smooth.

The Curry

In a separate dry pan, roast desiccated coconut until it turns a golden brown. You can tell by the most delicious smell, when the coconut is ready roasted. Add the curry powder and the Oldenburger Chef's Cooking Cream. Put in the curry paste, soy sauce, pineapple cubes, curry leaves and the chicken breast and simmer for a while.

The Final Touch

For serving, fill rice in a serving ring, place on the serving dish and spoon curry on the side. Spread the Pak Gui Chai and the coconut slices over the curry.

Tips from Chefs to Chefs

01. For a visual highlight, cut the pineapple into very thin slices, grill in a pan and decorate the curry.

02. Depending on your customers‘ preferences and likings, you can also use chicken on the bone. The taste is more intense and the meat stays juicier. Pay attention to the preparation time.

03. Adding Cream to the curry greatly enhances the flavour as well as giving a smooth and shiny finish. The sauce should be kept at a warm temperature, however, as cooling will result in a fine skin forming which looks less pleasant.

04. Cooking Cream makes for a richer, smoother sauce. It mellows the taste and is also a good flavour carrier.

More Inspirations

Recommended Products

Oldenburger Chef's Cooking Cream 20% fat, UHT, 1kg

hot application
perfect for refining
heat- and acid-stable
for long cooking processes

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