Exotic Chicken Curry

Ingredients for 4 servings:

• 550 g chicken fillet(s)
• 100 g onion(s)
• 400 g bell pepper(s), red
• 150 g pineapple pieces from the can
• 1 garlic clove(s)
• 1 piece(s) fresh ginger (approx. 2 cm)
• curry powder
• 250 ml chicken broth
• 1 tbsp sauce thickener, light
• 150 g crème fraîche
• 125g mozzarella
• 4 tbsp oil
• salt and pepper

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Wash the meat and pat dry. Peel the onions. Wash and trim the peppers. Dice the meat and strip the peppers and onions. Peel the garlic, peel the ginger, and chop both. Heat the oil in a pan. Season the chicken with salt, pepper, and curry powder. Fry in the hot oil over medium heat until light brown. Remove from the pan. Fry the peppers and onions in the oil for about 4 minutes. Add the pineapple, garlic, and ginger and sauté briefly. Deglaze with the stock and bring to a boil. Stir in the sauce thickener and bring back to a boil. Remove the pan from the heat and stir in the crème fraîche. Return the meat to the pan and season with salt and pepper. Transfer everything to a baking dish. Slice the mozzarella and arrange on top. Bake in a preheated oven (top/bottom heat: 200°C, fan: 180°C) for about 15 minutes. Basmati rice goes well with it.