Summary

Ingredients

• 2 sachets rice
• 500 g chicken breast
• 1 can pineapple
• 1 medium bell pepper (s), red
• 250 ml coconut milk
• 100 g processed cheese
• 1 shallot (s) or half a small onion
• 5 small cherry tomato (s) or other very small tomatoes
• 1 piece (s) ginger, about the size a thumb
• 2 cloves garlic
• 3 teaspoon curry paste
• salt and pepper

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Instructions

1. Cut the chicken breast into strips, drain the pineapple and cut into cubes, peel the shallots and cut into slices or cubes, peel the ginger pieces and cut into very small pieces, core the peppers and cut into relatively short strips.
2. Bring the rice to the boil (should be ready at the same time as the curry).
3. Sear the chicken breast with a little oil in a large pan. Add shallots and ginger and fry briefly. Add the paprika strips and pineapple cubes and fry everything briefly. Press the garlic into the pan, add salt and pepper and toss everything well. Deglaze with coconut milk. Add the processed cheese and curry paste and stir everything well. Let everything simmer for about 5 minutes and shortly before the end of the time add the cherry tomatoes completely. Then serve the chicken and pineapple curry with rice.