Summary

Ingredients

• 200 g basmati
• salt
• 500 g chicken fillet (s)
• 3 spring onion (s)
• 1 can pineapple, sliced
• 2 tomato (s)
• 2 tablespoons oil
• 1 tablespoon curry paste
• 200 ml coconut milk
• pepper
• 1 tablespoon lime juice
• 50 g cheese (Gouda), medium-aed
• Chilli pepper (s) and cocktail cherries to garnish

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Instructions

1. Prepare rice in salted water according to the instructions on the packet.
2. In the meantime, wash the chicken fillet, pat dry and cut into strips. Clean and wash the spring onions, also cut into strips. Drain the pineapple while collecting the juice. Wash, clean, quarter and core the tomatoes. Cut the pulp into fine strips.
3. Heat the oil. Fry the chicken fillet in it. Add spring onions. Season with salt and curry paste. Add 100 ml pineapple juice and coconut milk, simmer for 3 minutes. Stir in tomatoes, season with salt, pepper and lime juice.
4. Place the pineapple slices on heat-resistant plates. Spread the strips on top. Grate cheese and sprinkle over it. Bake in a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for about 5 minutes. Garnish with fine chilli strips and cocktail cherries and serve with the rice.