Chicken and pepper curry

Ingredients for 4 servings:

• 2 red bell peppers
• 500 g chicken breast fillet(s)
• 2 m.-sized onion(s)
• 350 ml milk
• 200 ml cream
• 200 ml pineapple juice
• curry powder
• Paprika powder, hot
• Salt
• pepper
• 50 ml olive oil
• 30 g garlic cloves

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and finely chop the onions and garlic cloves. Remove the stems and seeds from the bell peppers and chop finely. Cut the chicken breast fillets into bite-sized pieces and place them in a bowl, season with curry powder and paprika, and add about 20-30 ml of olive oil. Cover the bowl with cling film and shake until the meat is marinated. Let the meat cool briefly. Heat olive oil in a pan. Fry the chopped onions and garlic until translucent. Add the meat and sear well on all sides. Add the bell peppers and sear. Season with salt, pepper, curry powder, and paprika. Some liquid should be released from frying. Pour in the cream and milk until the contents of the pan are covered. Bring to a boil and add the pineapple juice. If desired, season the curry again with salt, pepper, curry powder, and paprika, to taste. Serve with basmati rice. Serve the rice in portions on the plate and spoon the curry over it.