Summary

Ingredients

• 400 g chicken breast
• 1 can tomato (s) (pizza tomatoes)
• 1 large onion (s)
• 1 can coconut milk
• 0.5 can ½ pineapple, cut into pieces
• a lot curry powder
• salt and pepper
• Piri-Piri or chilli to taste
• oil

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Instructions

1. Cut the onion into cubes. Heat oil in a large pot or pan over medium-high heat and fry the onions until softened, about 3 minutes.
2. Add a lot of curry powder to the pan and cook for 1 minute, stirring to bloom the spices.
3. Add the canned tomatoes and bring to a boil. Boil for 2 minutes, stirring occasionally.
4. Pour in the coconut milk, add chilli or Piri-Piri to taste, and season with salt and pepper. Reduce heat to medium and simmer for 3 minutes.
5. While the sauce simmers, cut the chicken breast into small pieces.
6. Add the pineapple pieces to the sauce, then add the chicken pieces.
7. Simmer over medium heat until the chicken is cooked through to 74 °C (165 °F), about 10 minutes.
8. Serve with rice.