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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe for Actifry Ingredients:
600 g chicken breasts (skinless, boneless cut into thin strips) |
salt and freshly groundblack pepper, to taste |
1 tablespoon cornflour (plus exra to coat the chicken strips) |
2 tablespoons sunflower oil |
1/2 tablespoon ground ginger |
1/2 tablespoon mild curry powder (or choose medium, if you prefer) |
250 g pineapple (canned, drained weight in natural juice, drained, reserve the juice) |
2 tablespoons light soy sauce |
250 ml cold water |
1/2 tablespoon sugar (light soft brown) |
2 tablespoons pineapple juice |
Directions:
1. 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.
2. Mix the ground ginger, curry powder and pineapple pieces with the soy sauce in a bowl, then pour this mixure 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, mix until smooth. Add this to the actifry.
3. Cook for a further 10 minutes, or until the chicken is cooked and tender. Serve with cooked, seasoned basmatic rice.
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