Pineapple Chicken with Curry
A fresh chicken curry recipe from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.2 kg pre-cooked chicken (1 pre-cooked chicken)
- Salt
- ground pepper
- 750 g tomatoes
- 4 onions
- 2 Garlic cloves
- 4 tbsp oil
- 4 tsp curry
- black sesame seeds
- fennel seeds
- 1 can (240 g) pineapple slices
Instructions
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1.
Rinse the chicken and pat dry. Cut into portions with a poultry shears. Season with salt and pepper. Score the tomatoes crosswise, blanch for 1 minute in boiling water, drain, cool, and peel. Quarter the tomatoes, remove seeds, and cut into pieces.
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2.
Peel and dice onions and garlic. Heat oil in a braising pot. Sauté chicken parts, onions, and garlic. Mix curry, sesame, and fennel with the onions. Add tomatoes and cover; braise in a preheated oven at 200°C (gas: level 3-4, convection: 180°C) for 50 minutes.
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3.
Peel and dice onions and garlic. Heat oil in a braising pot. Sauté chicken parts, onions, and garlic. Mix curry, sesame, and fennel with the onions. Add tomatoes and cover; braise in a preheated oven at 200°C (gas: level 3-4, convection: 180°C) for 50 minutes. Cut pineapple into small pieces and sprinkle over the dish.
