Ananaskyckling i sötsur sås med paprika, lök och cashewnötter
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Klyfta löken, skär paprikan i större bitar. Stek dem mjuka i kokosolja utan smak.
- Strimla kycklingen och lägg ner den med grönsakerna, låt allt steka ihop några minuter.
- Rör ner alla ingredienser utom vatten och redning. Red enligt förpackningen, jag pudrade bara lite redningsmix - använder ni stärkelse som maizena får ni nog ha ca 1 msk) och späd med vatten tills konsistensen är en simmig sås. Blir det för tjockt, häll på mer vatten och tvärtom! Balansera upp smaken sedan med salt, sambal oelek och ev tamarisoja.
- Smaka av. Rör ner cashewnötterna.
Swapping out chicken breast for firm tofu fundamentally alters how this pan handles moisture and heat, requiring careful pressing to prevent excess liquid from breaking down the sauce. Achieving the right mouthfeel in this dish relies entirely on controlling crunch and viscosity. Vegetables must retain their structural integrity while the sauce reaches the proper coating consistency without scorching the tomato paste.
- Sauté the onions and peppers in flavorless coconut oil over medium-high heat for about five minutes until they soften slightly while keeping a crisp edge.
- Stir the curry powder and tomato paste directly into the warm oil and meat mixture for sixty seconds to bloom the fat-soluble aromatics before adding liquids.
- Adjust the starch gradually, using roughly one tablespoon of cornstarch or thickening mix whisked with water to achieve a glossy, clinging coat that blankets the back of a spoon.
- Fold in the cashews at the very end of cooking to preserve their distinct snap rather than letting them soften in the simmering pan.
Dietary adjustments require minimal restructuring since the base profile accommodates alternative proteins smoothly. Maintaining high heat during the initial searing phase prevents the ingredients from releasing excess water into the pan.
