Chicken and pineapple curry with coconut milk

Ingredients for 3 servings:

• 400 g chicken breast
• 1 can coconut milk
• 50 g almond flakes
• 1 can pineapple chunks, lightly sweetened or fresh pineapple (about 1/2)
• 2 spring onions
• curry powder
• salt and pepper
• 2 tbsp sesame oil
• e.g. chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick to make – even in a wok

Cut the chicken breast fillet into small pieces (approx. 3 cm) and season well with pepper and salt. Finely slice the spring onions and briefly fry them in a wok or deep frying pan with approx. 2 tablespoons of sesame oil. Then add the chicken breast fillet and fry thoroughly. Add the flaked almonds and toast them. Pour in the coconut milk and simmer for approx. 10 minutes. Season with curry powder. Add the pineapple pieces, heat until hot, and then simmer for another 5 minutes on low heat. Season to taste with salt, pepper, and curry powder. If you like it spicy, you can also add a little chili. Basmati rice goes particularly well with this dish.