Summary

Ingredients

• 160 g rice, dry
• 1 teaspoon desiccated coconut
• 480 g chicken breast fillet (s)
• 2 leeks
• 1 teaspoon vegetable oil
• 1 teaspoon ginger, grated
• salt
• pepper
• Curry powder
• 150 ml coconut milk (concentrate) for boiling
• 6 slices pineapple (can), unsweetened
• sweetener, more liquid

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Instructions

1. Cook 160 g rice according to packet instructions (typically 15-20 minutes). Stir in 1 teaspoon desiccated coconut.
2. Dice 480 g chicken breast fillet. Clean 2 leeks and cut into rings.
3. Heat 1 teaspoon vegetable oil in a non-stick pan over medium-high heat. Add diced chicken and 1 teaspoon grated ginger, cooking for 5-7 minutes, stirring occasionally until the chicken begins to brown. Season with salt, pepper, and curry powder.
4. Add the leek rings, then pour in 150 ml coconut milk concentrate. Cover and simmer over medium heat for 10 minutes.
5. Cut the 6 canned pineapple slices into pieces and add to the pan. Heat for 2-3 minutes, then season with sweetener, salt, and pepper to taste.
6. Serve the rice with the coconut chicken mixture.