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- Cuisine: Dutch
- Prep Time: 30 min(s)
- Cook Time: 15 min(s)
- Serves 2
Geert Elzinga from Sydney’s Essen restaurant gives us a quick and easy chicken dish with a Dutch twist, serving as a testimony to Dutch travels through the ages.
This dish combines sweet curry from Indonesia with pineapple sourced originally from South America.
Ingredients
50g butter2 chicken breasts, skin on
1 onion, finely chopped
40g flour
30g Dutch curry powder
700ml chicken stock
100ml tinned pineapple juice
Tinned pineapple, roughly chopped
Preparation
Heat butter in a frying pan until golden brown.Add the chicken breasts and fry until crispy and brown. Turn over and fry for a further 5 minutes.
Remove the chicken from the pan and set aside.
Make a sauce by adding the onion to the remaining butter and sweat for 3-5 minutes, making sure not to colour.
Add the flour and Dutch curry powder and mix well.
Add the stock and pineapple juice and bring to the boil for 1-2 minutes.
Add the chicken and cook for a further 5-10 minutes.
Add the pineapple pieces to the sauce.
Serve on a bed of rice.
If you enjoyed this Chicken with Dutch curry and pineapple recipe then browse more Dutch recipes, curry recipes, dutch radio recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
Dutch Restaurants
Displaying 3 of 3 Dutch Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | De Bortoli Winery and Restaurant | Dixons Creek | |
| 2. | The Rice Table | South Yarra | |
| 3. | 1945 - Dutch East Indies Cuisine | Pyrmont |
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