Chicken with Dutch curry and pineapple recipe

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Created by Geert Elzinga

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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 butter
2 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

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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, 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

View all Dutch restaurants | Start a new search

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