Pineapple chicken curry

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

• 2 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.