Chicken curry with pineapple

Ingredients for 3 servings:

• 500 g chicken breast fillet(s)
• 400 g tomatoes, peeled (can)
• 400 g pineapple, chopped (fresh or canned)
• 5 spring onions
• 2 tbsp oil
• 2 tbsp curry powder
• 1 tsp flour
• lemon juice
• salt and pepper
• ¼ liter chicken broth

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the chicken breast fillet into small strips and fry in the heated oil until brown. Trim the spring onions. Slice the dark green part into rings, leaving the white parts a little larger and halving them. Fry them with the chicken. When everything is cooked, add the tomatoes and heat through. Mix the flour with the curry powder and stir into the mixture. Pour in the chicken stock. Then add the pineapple pieces and let it simmer for about 5 minutes. Season the chicken curry to taste with lemon juice, salt, pepper, and curry powder. Serve with rice. Tip: If it’s still too runny, add a little more flour. The longer it simmers, the more intense the curry-pineapple flavor will develop.