Summary

Ingredients

• 500 g chicken breast
• 0.5 ½ pineapple, fresh, optionally canned pineapple
• 2 onions)
• 500 g broccoli
• 2 pointed peppers, optionally simple peppers
• 300 g basmati rice
• 500 ml coconut milk
• a lot curry powder
• some chili powder
• 1.05 liters vegetable stock
• some cheese, grated for gratin

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Instructions

1. Cut the broccoli, pointed peppers and pineapple into small pieces.
2. The cut pineapple can already be placed in the baking dish. Sauté the pointed peppers and place in the tin. Cook the broccoli for about 5 minutes in 750 ml vegetable stock so that it is still nice and crisp. Then skim off so that the broth stays in the pot and pour the broccoli into the pan.
3. Cook the rice in the vegetable stock for about 15 minutes, until the rice has absorbed all of the water (spring rice method). If necessary, a little more water can be added if the rice is not quite through. Then put the rice in the baking dish.
4. Chop the onions and the chicken breast into small pieces. First sauté the onions in oil, then fry the chicken and season. Put both in the baking dish.
5. Preheat the oven to 200 degrees top and bottom heat or 180 degrees hot air.
6. In the pan in which the meat was seared, add the coconut milk and 150 ml stock and let it boil down. Season to taste with curry powder and chili powder. Alternatively, you can also use a curry paste. It is best to season again and again, as the coconut milk is very taste-neutralizing. After a few minutes add the other 150 ml stock and let it boil down. As soon as you are satisfied with the sauce you can pour it directly into the baking dish.
7. Mix all ingredients in the baking dish. If necessary, you can add some grated cheese (e.g. Gouda) to the casserole at the end.
8. Put the casserole in the oven on the middle rack and bake for 10-15 minutes. Longer if necessary, depending on how brown you want the cheese or rice.