Pineapple chicken curry

Step 1/ 4

• 5 g cilantro
• 250 g chicken breast
• 15 g ginger
• 1½ cloves garlic
• 1½ tsp curry powder
• ¾ tsp ground turmeric
• 75 g yogurt

• garlic press
• plastic wrap
• fine grater
• large bowl
• rubber spatula
• cutting board
• knife

Wash and dry cilantro. Chop and set aside. Cut chicken breasts into bite-sized pieces. Peel ginger and garlic. Finely grate ginger and crush garlic in a garlic press. Transfer everything to a large bowl. Add curry powder, ground turmeric, and yogurt to the bowl. Mix well and refrigerate, covered with plastic wrap, for approx. 2 hrs.

Step 2/ 4

• ¼ pineapple
• ½ bell pepper
• ½ red onion
• 50 g cashews

Peel the pineapple. Finely slice pineapple and bell pepper and set aside. Peel and dice onion. Roughly chop cashews.

Step 3/ 4

• 1 tbsp vegetable oil

• frying pan
• cooking spoon

Heat the vegetable oil in a frying pan set over medium-high heat. Add diced onion and bell pepper to the pan and fry for approx. 5 min. Stirring often. Add chicken breast without the excess marinade and continue to sauté.

Step 4/ 4

• 200 ml coconut milk
• ½ tsp salt
• ½ tsp chili flakes
• lime juice to taste
• cilantro for serving
• fried onions for serving
• rice for serving

Add pineapple, coconut milk, remaining marinade, and chopped cashews to the pan and let simmer, covered, over medium-low heat for approx. 10 min. Stir occasionally. Season with salt, chili flakes, and lime juice to taste and garnish with cilantro and fried onions. Serve with rice and enjoy!

Enjoy your meal!