Cambodian chicken and pineapple fried rice recipe

  • Serves 3
  • 10 mins to prepare and 30 mins to cook
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Customer recipe by Jonny Thomson
Added 75 months ago

For the Cambodian chicken

Put the chilli, coriander, garlic, ginger and lemongrass/lime leaves (if using) into a food processor and puree together. Keep and little of the chilli and coriander back for finishing the dish.

Heat the groundnut oil in a frying pan over a medium heat. Fry the chicken until brown all over.

Add the coriander paste and the peanut butter and stir to coat the chicken and make a thick sauce. Add the chicken stock and yogurt and simmer the whole mixture until it is a thickness you desire, more than 10 minutes to make sure the chicken is cooked.

Throw over the reserved chilli and coriander and stir through to add a lovely bit of colour.

For the pineapple fried rice

Cut the pineapple into 1 inch chunks. Place a large frying pan on a high heat Beat the eggs together and fry into a large thin omelette. Remove from the pan and cut into strips and set aside.

Lightly fry spring onions in groundnut oil, add ginger, chillies and the spices. Add bacon, fry together for 2-3 minutes. Add rice and fry stirring the mixture so it doesn’t stick. Add the tomatoes, peas and pineapple to the pan and stir until completely mixed.

Cook gently until the peas are cooked through. Finally top with the chopped coriander and serve warm with the chicken topped with the omelette.

Hints and tips

The thickness of the curry depends on what other elements you choose to bring to the table. If, for example, you have some naans (homemade or shop-bought) on the side, you may want a runny mix for dipping. If you’re planning on simply plopping it on the rice, then it may be better to have it a bit thicker so that the whole dish doesn’t become a big gluey mess.

Don’t be intimidated by the long ingredient list for the rice – most of them are store cupboard staples and need only a bit of chopping. Of course you can leave out any of the ingredients or even add any you like!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • For the chicken
  • handful of coriander, with the stalks
  • 1 red chilli (or more or less, as you like the heat)
  • 1 garlic clove, pealed
  • ½ inch of ginger, peeled and roughly chopped
  • 1 stalk of lemon grass (optional)
  • 1tbsp (15ml) ground nut oil
  • 4 chicken breasts, diced
  • 5tbsp (75ml) peanut butter
  • 150ml (¼ pint) chicken stock
  • 200g (7oz) tub of Greek yogurt
  • For the rice
  • 1 pineapple
  • 2 large eggs
  • 1tbsp (15ml) ground nut oil
  • 1 inch fresh root ginger, grated
  • 2 red chillies, finely chopped
  • 1tsp Chinese 5 spice powder or other mixed Chinese spices
  • 3 rashers smoked bacon, cut into thin strips
  • 250g (8oz) pre-cooked basmati brown or ordinary rice
  • 3 large tomatoes, roughly chopped
  • 2 handfuls frozen peas
  • fresh coriander leaf for garnish
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