Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 red pepper (s)
• 0.5 ½ pineapple, fresh
• 4 chicken breast fillet (s)
• 3 tablespoon olive oil
• 2 teaspoons curry powder, possibly a little more
• 1 teaspoon flour
• 150 ml poultry stock
• 1 can coconut milk, unsweetened
• 1 tablespoon butter
• salt
• Pepper, freshly ground

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Instructions

1. Peel onion and garlic and chop finely. Core the pepper and cut into small cubes. Peel the pineapple, cut out the stalk and cut into bite-sized pieces. Fry in butter in a pan, sprinkle with a little freshly ground pepper and then let cool.
2. Cut the chicken breast fillets into pieces and fry them briefly in olive oil. Remove from pan and set aside. Fry the onion and garlic in the pan, then add the diced paprika. Sprinkle curry on top and stir. Dust with flour and add the stock and coconut milk. Let cook for about 5 minutes. Add the meat and the pineapple and season a little if necessary.
3. Rice tastes good with it.
4. Depending on the size of the pineapple, you can add a little more. It then tastes even fresher and fruity!