Chicken, surimi chunks and pineapple sauce. Cut the chicken fillet into pieces and fry. Add the curry
While the chicken is roasting, cut the crab sticks. When the chicken fillet remains brown, add the surimi chunks, as well as salt and pepper. When the surimi chunks remain brown, add the canned pineapple, let it shake for a few minutes under the lid. Add sour cream, dissolve 1 tsp. honey. If you want a sweeter sauce, add more honey.
Allow the sour cream to boil, if the sauce wants darker, cook it a little longer. Serve with rice or pasta.
|Dimensions||7 × 8 × 19 cm|
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