Chicken Curry

Strain the pineapple and collect the juice. Cut the chicken fillets into cubes.

In a normal sized saucepan or high coated pan, heat the oil. Add the meat to the hot oil, salt, pepper and fry until no longer pink: this will take about 5-7 minutes. Keep stirring with a wooden spoon so it doesn’t stick to the bottom of the pan. (If the meat does stick, remove the pot from the heat briefly, add about 1 additional tablespoon of oil, stir, and return to the heat).

Then add the curry powder and roast the whole thing for about 1-2 minutes. Attention: Do not roast too long, otherwise the curry powder will become bitter!

Pour the honey over it and stir. Immediately deglaze with the collected pineapple juice from the can and stir, so that the honey is a little distributed or dissolved. Add water until the meat is completely covered with liquid. Cover and cook for about 20 minutes. (Do not put the lid all the way on the pot, so that the steam produced can escape).

After 20 minutes, mix the flour with enough water (about 3 tablespoons) to make a smooth paste. Slowly pour the flour slurry into the pot with the boiling (!) meat mixture until the desired creaminess is achieved. Be sure to stir well, otherwise the whole thing will be lumpy.

Let the meat cook gently for another 5 minutes so that the flavor of the flour dissipates. The

Preparation Tip:

Together with the pineapple, stir a sliced banana into the curry and let it sit for a bit.

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