Summary

Ingredients

• 400 g chicken breast
• 1 can coconut milk
• 50 g flaked almonds
• 1 can pineapple pieces, lightly sweetened or fresh pineapple (approx. /2)
• 2 spring onion (s)
• Curry powder
• salt and pepper
• 2 tablespoon sesame oil
• Chili powder

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Instructions

1. Cut the chicken breast into approximately 3 cm pieces and season well with salt and pepper.
2. Cut the spring onions into fine rings.
3. Heat 2 tablespoons of sesame oil in a wok or large pan over medium-high heat. Add the spring onions and cook for 1-2 minutes until softened. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly colored.
4. Add the flaked almonds and stir to combine, cooking for 1-2 minutes.
5. Pour in the coconut milk and bring to a simmer over medium heat. Season with curry powder to taste and simmer for 10 minutes.
6. Add the pineapple pieces and stir to combine. Continue simmering on medium-low heat for 5 minutes until the pineapple is heated through and the chicken reaches an internal temperature of 74°C (165°F).
7. Season to taste with salt, pepper, and curry powder. Add chili powder to taste if you prefer it spicy.
8. Serve with basmati rice.