Banana, Pineapple and Chicken Stew
40—50 Min
A fruity, full-flavored stew with coconut milk, banana and pineapple. Our Kotányi Curry Powder brings that exotic vacation feeling into your home!
Ingredients 4 Portions
- 2 pieceOnions
- 2 pieceGarlic cloves
- 300 gPotatoes
- 400 gPineapple
- 400 gChicken fillet
- 200 gBasmati rice
- 1 pieceOrange
- 400 mlCoconut milk
- 100 gPeas (fresh or frozen)
- 2 pieceBananas
- 300 mlVegetable stock
- 2 tbsp.Curry Powder
- Sea Salt, Coarse
- Sesame oil or sunflower oil
Preparation
- 1
Peel and finely chop the onion and garlic. Peel and dice the potatoes. Peel and dice the pineapple. Squeeze the orange.
- 2
Prepare the basmati rice according to the instructions on the packaging.
- 3
Rinse the chicken fillet with cold water and pat dry with paper towel. Cut into strips and sear in a pan with 2 tbsp. of oil until golden brown. Remove meat from pan and set aside.
- 4
Then sauté the garlic and onion in the roast residue.
- 5
Add Kotányi Curry Powder to the pan and fry for a couple of seconds. Then use the orange juice to immediately deglaze the pan.
- 6
Pour in the vegetable stock, add the diced potatoes and season with salt. Allow to simmer for around 15 minutes. Add half of the pineapple and banana and lightly simmer for another 5 minutes. Use a hand blender to blend the ingredients.
- 7
Add the coconut milk and the rest of the diced pineapple and season to taste with the soy sauce. Place the pieces of fried chicken and the peas in the pot and allow to simmer for around another 5 minutes.
- 8
Dish the stew up onto plates and garnish with the sliced banana. Serve with rice.
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