Delicious chicken curry with pineapple, coconut milk and yogurt

Ingredients for 4 servings:

• 500 g chicken breast fillet(s) or turkey breast fillet
• 1 pack of vegetable mix (Thai vegetables), frozen
• 1 can coconut milk
• 1 can pineapple, chunky, unsweetened
• 300 g natural yogurt
• 1 onion(s)
• 1 clove(s) garlic
• 2 tsp red curry paste
• ½ tsp soy sauce
• salt and pepper
• chili powder
• curry powder
• possibly cornstarch
• possibly water
• possibly flour

Instructions

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

super simple and incredibly tasty

Cut the chicken into strips and sear in a large pan. Meanwhile, peel the onion and chop it into large pieces. Remove the chicken from the pan and fry the chopped onion in it. Peel the garlic and chop it finely. Once the onions have turned a nice color, add the garlic and the frozen vegetables. These can be thawed in the pan. Once the vegetables are soft, add the remaining ingredients. Add enough salt and, if desired, pepper, chili, and curry powder to the curry. Bring to a boil and simmer on low heat for at least 20 minutes. Taste and adjust the seasoning if desired. If desired, thicken the curry with starch or a cold flour and water mixture. Freshly cooked rice goes perfectly with it.