Chicken curry

Ingredients for 6 servings:

• 2 chicken breast fillet(s), whole
• 1 can coconut milk or cream
• 100 ml chicken broth, fresh or from the jar
• some white wine or sherry to deglaze
• 1 pineapple, fresh, cut, diced
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp curry powder, hot or mild, to taste
• 1 tbsp coriander seeds, crushed in a mortar
• 2 tbsp oil (wok oil or sesame oil)
• 1 chili pepper(s), possibly more, depending on the desired spiciness
• 2 tbsp honey
• some cayenne pepper
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Remove any tendons from the chicken and cut into strips or cubes. Peel and dice the pineapple. Peel and finely chop the onions and garlic. You can also slice the onions. Fry everything in a wok or casserole dish in wok or sesame oil, remove from the pan, and add another splash of oil to the pan. Now fry the curry powder, coriander seeds, and chilies in the oil. Shortly after, add the pineapple and fry. Once everything is nicely coated with the spices, add the meat back and deglaze with sherry or white wine. Then stir in the honey, stock, and coconut milk. It’s important that you still taste the sweetness of the pineapple and honey, and that it’s not overpowered by the heat of the chilies. Season to taste with salt, pepper, cayenne pepper, and perhaps a little more honey. You don’t have to stick to the quantities exactly; you can easily adapt it or adjust it according to the ingredients you have. I also like snow peas or spring onions in the sauce. Any kind of rice goes best with it.