From The Doctor's Pregnancy Surprise
Holly's chicken and pineapple curry

  • 4 skinless chicken breasts, diced
  • 1 onion, peeled and sliced finely
  • about 200g button mushrooms, washed and sliced
  • 1 green pepper (bell), seeded and diced
  • 2 cloves of garlic, peeled and crushed
  • 1 tin of pineapple pieces in juice (about 300g), drained and juice reserved
  • 150 ml water
  • 1/2 a teaspoon of cumin
  • 1/2 a teaspoon of chilli powder
  • 1/2 a teaspoon of turmeric
  • 1/4 a teaspoon of ginger
  • 1/2 a teaspoon of coriander
  • a little olive oil
  • 1-2 tsp of cornflour

Serves 4

Heat the oil in the pan, stir-fry the chicken fillets until sealed.

Add onion, garlic and spices and stirfry for about 2 minutes.

Add the pineapple juice, water, mushrooms and pepper.

Simmer for about 20 minutes.

Add the pineapple.

Mix the cornflour with a little water, add to the pan until itís the desired consistency.

Serve with rice or naan bread.

Alternative: add some baby corn, sliced, with the mushrooms.


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