Summary

Ingredients

• 2 red pepper (s)
• 500 g chicken breast fillet (s)
• 2 medium onion (s)
• 350 ml milk
• 200 ml cream
• 200 ml pineapple juice
• Curry powder
• Paprika powder, hot as rose
• salt
• pepper
• 50 ml olive oil
• 30 g arlic clove (s)

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Instructions

1. Remove the papery skin from onions and finely chop them. Mince the garlic cloves. Remove the stem and seeds from red peppers and finely chop them. Cut the chicken breast fillets into bite-sized pieces.
2. In a bowl, combine the chicken pieces with curry powder and paprika powder. Add 20-30 ml olive oil and stir until the chicken is coated. Cover the bowl with plastic wrap and refrigerate.
3. Heat the remaining olive oil in a large pan over medium-high heat. Fry the chopped onions and garlic for 3-5 minutes until the onions are translucent. Add the chopped peppers and fry for another 2-3 minutes, stirring occasionally.
4. Add the chicken pieces to the pan and cook for 5-7 minutes, stirring occasionally, until they are lightly browned on all sides. Sprinkle paprika powder over the mixture and stir well.
5. Season with salt, pepper, curry powder, and paprika powder. Pour the cream and milk into the pan until the chicken and vegetables are partially covered. Bring to a boil.
6. Reduce the heat to medium, add the pineapple juice, and stir. Simmer for 15-20 minutes, stirring occasionally, until the chicken reaches an internal temperature of 74°C (165°F).
7. Taste the curry and, if needed, adjust the seasoning with salt, pepper, curry powder, or paprika powder. Divide the cooked basmati rice among plates and spoon the curry over the rice. Serve.