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Categories:
chicken breasts salt cornflour sunflower oil ground ginger curry powder pineapple soy sauce water sugar pineapple juice
Viewed: 52 - Published at: 9 years agoIngredients
- 600 g chicken breasts (skinless, boneless cut into thin strips)
- salt and freshly groundblack pepper, to taste
- 1 tablespoon cornflour (plus exra to coat the chicken strips)
- 2 tablespoons sunflower oil
- 1/2 tablespoon ground ginger
- 1/2 tablespoon mild curry powder (or choose medium, if you prefer)
- 250 g pineapple (canned, drained weight in natural juice, drained, reserve the juice)
- 2 tablespoons light soy sauce
- 250 ml cold water
- 1/2 tablespoon sugar (light soft brown)
- 2 tablespoons pineapple juice
Method
- In a large bowl, lightly coat the strips of chicken with a mixture of cornflour, salt and pepper. Place the chicken in the actifry pan, then drizzle the oil evenly over the chicken. Cook for 5 minutes.
- Mix the ground ginger, curry powder and pineapple pieces with the soy sauce in a bowl, then pour this mixure evenly into the actifry and leave to marinade for 5 minutes. Add the water and sugar. Mix 1 actifry spoonful of cornflour with the pineapple juice in a small bowl, mix until smooth. Add this to the actifry.
- Cook for a further 10 minutes, or until the chicken is cooked and tender. Serve with cooked, seasoned basmatic rice.
