Chicken curry

Ingredients for 3 servings:

• 400 g chicken breast, chopped
• 1 large carrot(s), coarsely grated
• ½ leek(s), finely chopped
• 140 g pineapple, from the can, chopped, with juice
• 1 medium-sized onion(s), chopped
• 3 garlic cloves, finely chopped
• 1 small piece(s) ginger, chopped
• 1 tbsp tomato paste
• 1 tbsp, heaped curry paste, red
• 3 tbsp sunflower oil
• 2 tbsp Madras curry powder
• a little salt and pepper
• 300 ml chicken broth
• 100 ml cream

Instructions

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

Mix together the onion, garlic, ginger, tomato paste, curry paste, Madras curry, and sunflower oil. Brown the chopped chicken breast, carrot, and leek in the wok and set aside. Then add the mixed paste to the wok, fry for a few minutes, deglaze with the chicken stock, and reduce slightly. Add the chicken with the vegetables and the pineapple with its juice, bring back to a boil, and season with salt and pepper. Add the cream and heat until hot, but do not boil. Coconut milk can also be used if desired. This goes very well with rice.