Chicken curry

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 250 g sugar snap peas or frozen beans
• 3 chili peppers, green
• 3 spring onions
• 1 piece(s) fresh ginger (walnut-sized)
• ½ bunch parsley, the plucked leaves
• 1 can pineapple, diced (200 g)
• 2 cloves garlic
• ½ lemon(s), untreated, zest
• 5 tbsp oil
• ½ tsp cumin, ground
• 1 can coconut milk
• salt and pepper
• salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

fruity, fresh and aromatic

Cut the chicken into approximately 2 cm pieces. Halve the snow peas and cook in salted water for 3-5 minutes. Drain. Deseed and roughly chop the chilies. Finely chop the spring onions. Peel and roughly chop the ginger and garlic. Blend these ingredients with the lemon zest and parsley, salt, pepper, 2 tablespoons of oil, and the cumin in a blender until finely pureed. Heat a pan or wok and add the remaining 3 tablespoons of oil. Stir-fry the chicken for 1-2 minutes, then push it to the side, add the chili paste, and cook for about 3 minutes. Mix in the snow peas and pineapple. Then stir in the coconut milk and cook for another 4-5 minutes. Serve with rice.