Summary

Ingredients

• 1 can pineapple, (unsweetened)
• 0.5 can ½ lychee (s)
• 1 can coconut milk
• 400 g chicken, turkey
• 150 g basmati
• Curry powder
• salt and pepper
• Oil, neutral for frying
• 2 tablespoon flour and butter for roux
• chili

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Instructions

1. Drain the pineapple and lychees, collecting the juice from both. If still in rings - dice the pineapple.
2. Fry the chicken in neutral oil as usual.
3. Cook rice as usual.
4. Prepare a roux (melt the butter, add the flour, stir well) and pour in the coconut milk. Dilute with parts of the collected lychee and pineapple juice. Always stir well so that nothing burns or lumps. Season with curry powder, salt and pepper to taste. If you like, you can add some chili powder. Add the fruits at the end so that they do not boil over completely. Bring to the boil until the sauce is sufficiently thickened. (If it gets too thick, stretch with juice or milk.)
5. Tip 1:
6. If you are too lazy for a roux: you can also do it without a binding agent, then let it boil down longer (becomes a little more liquid) or work with a slightly light sauce thickener.
7. Tip 2:
8. The whole thing also works with canned peaches.
9. Arrange everything on a plate.