Chicken with Pineaple

Name: Chicken with Pineaple
Cuisine: Asian, Thai
Ingredients: 750 gr/1 lb 10oz chicken, cut in pieces; 2 stems lemon grass, outer leaves discarded, crashed or bruished; 1 cm or 1 tbsp galangale, bruised; 3 kaffir lime leaves; a half of pineaple (not too ripe), sliced; 500 ml/17 fl.oz or 2 cup water; vegetable oil to sautee the paste; 3 pcs/30 gr/1 oz large red chillies, de-seeded, chopped; 6 pcs/60 gr/2 oz shalllots, chopped; 3 cloves garlic, chopped; 3 candlenuts, roughly chopped or crashed (substitute with macadamia nuts if not available.); 4 cm/ 1 tsp fresh turmeric or 1/2 tsp ground turmeric; 1.5 tsp salt or to taste; sugar to taste (if preferred)

12 steps

Updated at: Thu, 17 Aug 2023 14:01:14 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories374.7 kcal (19%)

Total Fat22.9 g (33%)

Carbs18.4 g (7%)

Sugars10.9 g (12%)

Protein24.1 g (48%)

Sodium968.5 mg (48%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

750 grchicken

cut in pieces

2 stemslemon grass

outer leaves discarded, crashed or bruished

1 cmgalangale

0.5pineapple

500mlwater

3 pcsred chillies

large, de-seeded, chopped

6 pcsshallots

roughly chopped or crashed, substitute with macadamia nuts if not available

4 cmfresh turmeric

or 1/2 tsp ground turmeric

1 ½ tspsalt

or to taste

sugar

to taste, if preferred

Instructions

Step 1

Step-by-Step Instructions: 1 Cut the chicken in small portions and wash. Put aside. 2a Peel-off and prepare all ingredients for the paste. Put in a blender or wet grinder and blend into smooth paste. 2b If necessary add a little bit oil into the blender to help the blending process. 2c 3 Heat 3 tbsp oil in a wok or fryingpan ober medium heat ( Add just little bit oil if already added in a grinder). Add the paste, galangale and kaffir-lime leaf. 4 Sautee the paste by stirring all the time until fragrant & well cooked (It takes about 5 minutes). 5a Add the chicken pieces, stir and cook until the chicken becomes harder and the colours turns to white. 5b 6 Pour in the water and cover the pan. Simmer with cover until the spice is being absorbed and the chicken becomes tender. Stir occasionally. 7 Slice the pineaple, add into the pan. Cook shortly until just whilted. 8 Adjust the seasoning, add salt and sugar if necessary. Serve hot.

Step 2

1 Cut the chicken in small portions and wash. Put aside.

Step 3

2a Peel-off and prepare all ingredients for the paste. Put in a blender or wet grinder and blend into smooth paste.

Step 4

2b If necessary add a little bit oil into the blender to help the blending process.

Step 5

Step 6

3 Heat 3 tbsp oil in a wok or fryingpan ober medium heat ( Add just little bit oil if already added in a grinder). Add the paste, galangale and kaffir-lime leaf.

Step 7

4 Sautee the paste by stirring all the time until fragrant & well cooked (It takes about 5 minutes).

Step 8

5a Add the chicken pieces, stir and cook until the chicken becomes harder and the colours turns to white.

Step 9

Step 10

6 Pour in the water and cover the pan. Simmer with cover until the spice is being absorbed and the chicken becomes tender. Stir occasionally.

Step 11

7 Slice the pineaple, add into the pan. Cook shortly until just whilted.

Step 12

8 Adjust the seasoning, add salt and sugar if necessary. Serve hot.

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