John Myers
Ingredients for 4 servings:
- 200 g basmati rice
- salt water
- 500 g chicken fillet(s)
- 3 spring onions
- 1 can pineapple, approx. 850 ml
- 2 tomatoes
- 1 tbsp curry paste
- 2 tbsp oil
- 400 ml coconut milk, creamy
- 1 tbsp lime juice
- 50 g medium-aged Gouda
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Prepare the rice in salted water according to the package instructions. Meanwhile, wash the chicken fillets, 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 and 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, 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 pineapple. Bake in a preheated oven (electric oven: 225 °C/ fan: 200 °C/ gas mark 4) for about 5 minutes. Serve with the rice.
Facebook Comments