Pineapple Curry Chicken in a Dutch Oven
Rated 5.0 stars by 2 users
category
Poultry
portions
6
preparation time
50 Minutes
cooking/baking time
90 Minutes
A fruity note in a spicy sauce is just your thing? Then you can't go past this chicken recipe either. The spicy curry flavor combined with the sweet fruit creates an irresistible aroma. We'll show you how you can easily make this chicken in pineapple curry sauce yourself in a Dutch oven and benefit from the incredibly juicy and tender meat experience.
Ingredients
- 6 chicken breast fillets
- 400 g sour cream
- 400 ml cream
- 400 g brown mushrooms
- 150 g grated cheese
- 4 onions (medium)
- 1 pineapple
- 4 tbsp curry spice mix
- 2 tsp pepper
- salt
- 2 tbsp clarified butter
preparation
First clean and slice the mushrooms and peel and slice the onions. Peel the pineapple, remove the stalk and also cut into slices. Mix the sour cream and cream with the spices.
Now place the Dutch oven on 20 briquettes and heat the clarified butter in it. Fry the chicken breast fillets on both sides and then set aside.
Now sauté the mushrooms and onions in the Dutch oven and then place the chicken breast fillets on top. Season with salt and pepper and place a slice of pineapple on each fillet. Finally, pour over the curry sauce.
Place the lid on the Dutch oven and cook for 60 minutes. Place 7 briquettes underneath and 7 briquettes on top of the Dutch oven.
At the end of the 60 minutes, spread the grated cheese over the fillets and bake for a further 30 minutes. To do this, place all 20 briquettes on the Dutch Oven lid. The pineapple curry chicken is ready when the cheese is golden brown.
