John Myers
Ingredients for 4 servings:
- 4 tbsp rapeseed oil
- 2 m.-sized onion(s)
- 2 garlic cloves
- 250 ml vegetable stock
- 1 can coconut milk, light
- 3 tbsp curry powder
- 1 tbsp ginger powder
- 1 tsp turmeric
- 3 pinches of salt
- 400 g rice
- 800 g chicken inner fillet(s)
- 8 slices of chicken breast
- 1 can pineapple slice(s), approx. 435 g
- 1 m.-sized tomato(s)
- 6 slice(s) processed cheese, e.g. toast cheese
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
for a casserole dish
Peel the onions, halve them, and slice them thinly. Peel the garlic and press it through a garlic press. Heat 2 tablespoons of oil in a saucepan. Lightly brown the onions and garlic. Deglaze with the broth and coconut milk. Add the spices (season more or less to taste, of course) and simmer for 5 minutes. Meanwhile, preheat the oven to 200°C (top/bottom heat). Heat the remaining oil in a pan and briefly fry the chicken breast fillets. Then place them in a baking dish and pour half of the curry sauce over them. Top with the sliced chicken breast, pineapple, and sliced tomatoes. Place the baking dish on the middle rack of the oven. After about 10 minutes, spread the cheese on top and bake for another 5-10 minutes, until the cheese has reached the desired browning (I like it very brown). Cook the rice according to the package instructions and serve with the Hawaiian chicken and the remaining sauce.
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