Pineapple-pepper chicken curry

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 300 g pineapple
• 1 onion(s), red
• 2 bell peppers, red
• 50 g cashew nuts
• 500 ml coconut milk
• 2 tbsp orange juice
• 3 sprigs basil
• ½ tsp coriander seeds
• ¼ tsp clove(s)
• 4 cardamom pods
• 3 tsp curry powder
• 1 tbsp oil
• some salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Wash the chicken breast, pat dry, and cut into bite-sized pieces. Peel the pineapple, cut it open, remove the core, and cut the flesh into small cubes. Peel the onion and finely dice it. Wash, slice, deseed, and slice the bell pepper. Wash the basil, spin it dry, and slice it into strips. Crush the coriander seeds, cloves, and cardamom pods in a mortar and pestle and mix with the curry powder to form a spice mixture. Roast the cashews in a wok without oil, then remove from the wok and let cool. Sear the chicken cubes in 1 tablespoon of oil in the wok, remove, and set aside. Briefly sauté the onions in the chicken juices. Then add the paprika and spice mix and sauté everything briefly. Deglaze with the coconut milk and simmer for about 10 minutes. After 10 minutes, add the pineapple, half of the basil, and the chicken cubes, and let simmer gently for another 5 minutes. Season the curry with orange juice and a pinch of salt and let it simmer for a while. Serve the curry on plates, sprinkle with basil and cashews, and serve immediately. Tip: If you like, you can serve the curry in a hollowed-out pineapple for a more eye-catching look. Simply hollow out the pineapple and reserve the halves after preparing.