Summary

Ingredients

• 4 chicken breast fillet (s)
• 1 egg (s), devious
• some flour, for breading
• 100 g desiccated coconut, for breadin
• 300 g rice (frarant rice, basmati or jasmine)
• Oil, for frying
• 1 can pineapple in rings, drain and collect juice
• 1 bunch spring onion (s), cut into small rings
• 165 ml cream
• 165 ml coconut milk
• 165 ml vegetable stock
• Curry powder, amount to taste
• salt and pepper
• some lime juice or lemon juice
• turmeric
• possibly coriander green

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Instructions

1. Cook rice (basmati or jasmine) according to package directions, or boil in water and simmer for 15-20 minutes until tender.
2. Pat chicken fillets dry. Season both sides with salt and pepper.
3. Set up a breading station with three shallow dishes: flour in the first, beaten egg in the second, desiccated coconut in the third. Coat each chicken fillet in flour, shaking off excess, then dip in beaten egg, then coat in desiccated coconut.
4. Heat oil in a large pan over medium heat. Once hot, place breaded chicken fillets in the pan. Fry for 12-15 minutes, turning halfway through, until golden brown and cooked through (internal temperature 74°C / 165°F).
5. In another pan, heat oil over medium heat. Add sliced spring onions and fry for 2 minutes.
6. Add drained pineapple rings and fry for 2 minutes. Season with curry powder and turmeric to taste.
7. Pour in cream, coconut milk, and vegetable stock. Simmer for 5 minutes. Season with lime or lemon juice to taste and adjust spices as needed.
8. Arrange rice and chicken on serving plates. Pour sauce over them and garnish with coriander if desired.