Indian-style chicken curry in a Dutch oven

Ingredients for 4 servings:

• 6 chicken breasts, diced
• 3 bell peppers, colored, diced
• 2 medium-sized onions, diced
• 3 garlic cloves
• 2 chili peppers
• 1 small can of pineapple pieces with juice
• 100 ml cream
• some olive oil
• 2 tsp curry powder
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika powder
• 1 tsp cayenne pepper
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp thyme, dried
• 1 tsp oregano
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1 tsp cardamom seeds
• 200 g basmati rice

Instructions

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

In a well-preheated Dutch oven, lightly fry the diced chicken breasts in a little oil. Then add the diced onions, garlic cloves, chilies, and bell peppers and fry them lightly. Prepare the curry spice mix. Grind the coriander, mustard, and cardamom seeds in a mortar and pestle and add them to the pot. Add everything to the pot. Now add the pineapple pieces and juice, mix well, and simmer with the lid on for about 30 minutes. Just before serving, stir in the cream and serve with rice. Of course, you can vary the ingredients according to your preferences and taste.