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    Indian chicken with curry


    Source of Recipe


    Internet

    List of Ingredients




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

    Recipe



    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 pineapples; 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 yogurt and crème fraiche on top. Serve with rice and parsley-salad.

 

 

 

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