Mellow Yellow Chicken Curry with Pineapple
Ingredients
Quantity | Unit | Ingredient |
---|---|---|
For the curry paste: | ||
3 | tbsp | coriander seeds |
3 | tbsp | mustard seeds |
3 | tbsp | cardamom seeds |
2 | tbsp | Indian curry powder |
5 | curry leaves | |
3 | inch fresh turmeric | |
3 | garlic | |
3 | fresh chilis | |
2 | onions | |
For the curry: | ||
1 | fresh pineapple | |
1 | fresh coconut | |
200 | g | desiccated coconut |
1000 | g | chicken breast |
2 | tbsp | sesame oil |
500 | g | Tang Ho |
150 | g | Pak Gui Chai |
500 | g | Oldenburger Chef's Cooking Cream, 20% fat |
1200 | g | Basmati rice |
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
The Curry
The Final Touch
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.