Chicken Curry with Pineapple and Rice

Ingredients

• 250 g Basmati rice
• Salt
• 600 g chicken breast fillets (ready-to-cook, skinless)
• 2 tbsp germ oil
• 1 onion
• 1.5 cm fresh ginger
• 1 Garlic clove
• 1 tbsp Yellow curry paste
• 100 ml poultry broth
• 300 ml coconut milk
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 200 g pineapple fruit flesh
• 4 coriander sprigs
• soy sauce
• black pepper (ground)

Instructions

1. 1.

   Rinse the rice twice and bring to a boil in a large pot with salted water. Reduce heat slightly and simmer uncovered for about 15 minutes, stirring occasionally.

2. 2.

   Wash the chicken, pat dry, and cut into 3 cm cubes. Heat oil in a large pan, add chicken, and stir-fry for about 4 minutes. Remove and set aside. Peel and finely chop onion, ginger, and garlic; sauté in the remaining fat. Stir in curry paste, then add broth, coconut milk, and spices. Dice pineapple into bite-sized pieces and fold into the sauce with the chicken. Warm over low heat for 2-3 minutes. Rinse coriander, shake dry, and pluck leaves. Season curry with soy sauce and pepper, then fold in coriander.

3. 3.

   Drain rice well and serve on four deep plates or bowls alongside the curry.