John Myers
Ingredients for 4 servings:
- 200 g basmati
- Salt
- 500 g chicken fillet(s)
- 3 spring onions
- 1 can pineapple, sliced
- 2 tomatoes
- 2 tbsp oil
- 1 tbsp curry paste
- 200 ml coconut milk
- pepper
- 1 tbsp lime juice
- 50 g cheese (Gouda), medium-aged
- Chili pepper(s) and cocktail cherries for garnishing
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Prepare rice in salted water according to the package instructions. Meanwhile, wash the chicken fillet, pat dry, and cut into strips. Trim and wash the spring onions, then cut into strips. Drain the pineapple, reserving the juice. Wash, trim, quarter, and deseed the tomatoes. Cut the flesh into thin strips. Heat the oil. Fry the chicken fillet. Add the spring onions. Season with salt and curry paste. Add 100 ml of pineapple juice and coconut milk, and simmer for 3 minutes. Stir in the tomatoes and season with salt, pepper, and lime juice. Place the pineapple slices on heatproof plates. Arrange the shredded meat on top. Grate the cheese and sprinkle over the top. Bake in a preheated oven (electric oven: 225°C/ fan: 200°C/ gas mark 4) for about 5 minutes. Garnish with fine chili strips and cocktail cherries and serve with the rice.
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