Marble's favorite curry

Ingredients for 3 servings:

• 200 ml coconut milk
• 60 ml water
• 2 red bell peppers
• 2 small onions
• 5 ring/s pineapple
• 300 g chicken fillet(s)
• 3 tsp curry powder
• 3 tsp curry paste, yellow
• salt and pepper
• 1 piece(s) ginger, small or ginger powder
• Coriander leaves to taste
• olive oil
• 1 ½ cup(s) rice
• 1 bay leaf
• possibly sambal oelek or chili powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

With pineapple, peppers and chicken

Cook rice with 3 cups of water and 1 teaspoon of salt. Dice the bell peppers and onions. Dice the pineapple rings. Mix together the coconut milk, curry powder, and water. Dice the meat and fry in olive oil until lightly browned. Remove from the pan and season with pepper. Add a little more oil if needed and sauté the onions. Sprinkle with curry powder. When the onions are translucent, add the bell peppers and fry. Push everything to the side and place the pineapple cubes in the center and let them brown. Add the coconut milk mixture. Press in the ginger with a garlic press, or add more powder if desired. Bring to a boil. Add the meat and season with salt and pepper. Serve with the rice and chopped coriander, if desired. You can also cook a bay leaf with it; it adds a great flavor, or you can season it with sambal oelek or chili.