Chicken with pineapple
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Ingredients:
* 600 g (1 lb 5 oz) skinless boneless chicken breasts, cut into thin strips (about 1 cm x 3 cm/1/2 x 11 /4 in)
* 1 cornflour, plus extra to coat the chicken strips
* salt and freshly ground black pepper, to taste
* 2 tablespoon sunflower oil, * 1/2 tablespoon ground ginger
* 1/2 tablespoon mild curry powder (or choose medium, if you prefer)
* 250 g (9 oz) canned pineapple pieces (drained weight) in natural juice, drained (reserve the juice)
* 2 tablespoon light soy sauce, * 250 ml (9 fl oz) cold water
* 1/2-1 tablespoon light soft brown sugar, or to taste
* 2 tablespoon reserved pineapple juice
Preparation:
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 mixture 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, 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 basmati rice.
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