Summary

Ingredients

• 250 g chicken breast fillet (s)
• 0.5 ½ onion (s)
• 125 ml coconut milk
• 125 ml vegetable stock
• 100 g pineapple, cut into small pieces
• 1 teaspoon curry powder
• 0.5 teaspoon ½ sambal oelek
• 0.5 teaspoon ½ herbs, (Asian herbs), dried, optional
• some coriander green, alternatively also parsley
• salt and pepper
• 1 cup basmati

Print Recipe Pin Recipe

Instructions

1. Prepare the basmati rice according to the instructions on the package *.
2. Cut the chicken breast into slices about 0.5 cm thick and fry them together with the finely chopped onion in a pan. Season with a little salt and pepper. Put the curry powder in the pan and roast briefly. Deglaze with coconut milk and the vegetable stock and add the sambal oelek and - if you have on hand - the dried Asian herbs. Let something boil down. Finally, fold in the finely chopped pineapple, heat briefly, sprinkle with a little coriander green, season to taste and serve.
3. * I always make basmati rice like this:
4. Put 1 part basmati rice and 2.5 parts water in a small saucepan (about one cup of rice for 2 people). Add a little salt and bring to the boil. Reduce the heat and cook while stirring until the water is soaked up. Remove from the hotplate and leave to steep for another 5 minutes with the lid closed. This results in a nice, sticky consistency - ideal for Asian dishes.