Summary

Ingredients

• 2 small onions
• 0.5 ½ small pineapple
• 1 apple
• 2 tablespoons oil
• 2 tablespoon curry powder
• 2 vanilla pods, alternatively approx. 1 teaspoon liquid vanilla pulp
• 2 cloves garlic, sliced
• 5 slices ginger
• 300 ml poultry stock
• 1 can coconut milk, only the thick one
• 2 stalks lemongrass
• 1 teaspoon curry paste, yellow
• 3 chicken breast fillet (s)
• 1 pomegranate
• 1 mango (s), diced
• 0.25 ¼ pineapple, fresh, diced
• 2 tablespoon olive oil
• 2 tablespoon butter, cold
• salt
• 2 spring onion (s)
• sugar, brown

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Instructions

1. Peel the pineapple, remove the hard stalk in the middle and roughly dice both. Core the apple and cut into large pieces. Sauté everything in a saucepan with 2 tablespoons of oil over medium heat. Dust with curry powder. Add vanilla, ginger and garlic and sauté briefly. Deglaze with the broth.
2. Clean the lemongrass and cut into fine rings. Carefully skim off the thickness of the coconut milk with a tablespoon and add to the sauce. Add lemongrass rings and curry paste. Let the sauce simmer for another 5 minutes, then pour it through a sieve into another saucepan. Gently squeeze out the ingredients, keep the sauce warm.
3. Clean the chicken breast and cut into bite-sized pieces. Fry the chicken pieces in a pan in a little oil on all sides, then pour them into the curry sauce and let them steep for 10 minutes just below the boiling point.
4. Loosen the pomegranate seeds, cut the spring onions into rings. Peel the mango, peel the 1/4 pineapple, cut out the stalk and dice with the mango. Heat olive oil in a pan and fry the fruits and onion rings.
5. Remove the meat from the sauce and distribute it on preheated plates. If necessary, season the curry sauce with salt and brown sugar. Add butter and froth up with a hand blender. Spread the sauce around the chicken pieces, arrange the fruit with the spring onions on top.
6. Serve with rice.