Summary

Ingredients

• 500 g chicken breast fillet (s), shredded
• 1 small Can / s pineapple, cut into pieces
• 1 can cashew nuts
• 1 can coconut milk
• 1 small onion (s), finely diced
• 2 cloves garlic, crushed
• 1 teaspoon curry powder
• 1 teaspoon ginger powder
• 1 teaspoon chicken broth, instant
• 1 chilli pepper (s), finely chopped
• Oil for frying
• salt
• pepper

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Instructions

1. Fry the chicken breast fillet in portions (preferably in a wok) and set aside in a bowl. Then fry the onion and garlic until translucent. Add the cashew nuts and fry briefly. Add the pineapple and the chilli pepper and fry briefly. Deglaze with about 1 tablespoon pineapple juice and coconut milk. Add the spices including the chicken stock and the chicken. Let simmer on a low flame for about 10 minutes. Serve immediately.
2. Basmati is enough with it.