Chicken curry is a very common dish in many parts of Asia and the Caribbean. In Asia a curry dish mostly gets its flavour from ginger, chili, garlic and a whole series of different spices. Outside Asia it’s more a tradition to use curry powder which is a mixture of different spices.
This chicken curry dish is very delicious and the pineapples and coconut gives it a nontraditional but wonderful exotic taste. The coconut milk gives it a cream and rich flavor where the pineapples gives a great sweetness to the dish. The dish is very easy to prepare and can be served for both kids and adults. The recipe also have different vegetables which makes this dish healthy and tasteful but also very beautiful. The fresh sugar snaps gives a nice crisp to the dish.
We served this dish with white boiled rice. Normally we try to avoid the regular white rice and substitute them with the more healthy brown rice. Brown rice is a whole grain rice and the main difference between the two types lies in the processing and the nutritional content. The reason why we try to eat brown rice, instead of white rice, is because they have a higher content of dietary fibers and that they are more filling. Energy wise the two rice types have about the same amount of calories, which is a thing that many people don’t know.
Exotic Chicken Curry
Preparation time: 45 minutes
Danish title: Eksotisk kylling i karry
500 g (1 lb) chicken fillet
2-3 tsp yellow curry powder
~150 g (~5 oz) sugar snaps (snap peas)
~200 g (~7 oz) pineapple chunks
2 red pepper
1 can (~400 ml or 13.5 fl. oz) coconut milk
Step 1: Cut the chicken fillets in strips.
Step 2: Peel and finely chop the onion.
Step 3: In a sauce pan/wok, heat up some oil and add the curry. Fry the curry in the oil for about 2 minutes.
Step 4: Add the chopped onions and the chicken strips, and fry them for a couple of minutes.
Step 5: Cut the pineapple in smaller pieces and add them to the pan.
Step 6: Peel and cut the carrots in strips and add them to the pan.
Step 7: Add the coconut milk and cook it all, at medium heat, for about 5 minutes.
Step 8: Cut the pepper in small strips and add to the pan.
Step 9: Finally add the sugar snaps and cook it all for a couple of minutes.
Tip: We served this dish with white boiled rice, however, if you want to add some more dietary fibers to the dish consider brown rice.
By Kim Nielsen