Step 1/4
- 10 g cilantro
- 500 g chicken breast
- 30 g ginger
- 3 cloves garlic
- 3 tsp curry powder
- 1½ tsp ground turmeric
- 150 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
- ½ pineapple
- 1 bell pepper
- 1 red onion
- 100 g cashews
Peel the pineapple. Finely slice pineapple and bell pepper and set aside. Peel and dice onion. Roughly chop cashews.
Step 3/4
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
- 400 ml coconut milk
- 1 tsp salt
- 1 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!