Chicken curry with pineapple and peas

Ingredients for 4 servings:

• 2 chicken breast fillets
• 1 can coconut milk, approx. 400 ml
• 1 can pineapple pieces
• 300 g peas, frozen
• 4 spring onions
• 2 cloves garlic
• 1 piece(s) ginger, approx. tablespoon-sized
• 1 tbsp, heaped coconut oil
• 2 tsp curry powder
• 2 tsp garam masala
• 1 tsp, heaped curry paste, red
• Salt and pepper, freshly ground

Instructions

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

Pat the chicken breast fillets dry with a paper towel and cut into strips or cubes. Crush the garlic and finely chop the ginger. Wash and finely chop the spring onions. Drain the pineapple, reserving the juice. Brown the chicken in a deep pan with the coconut oil over high heat until nicely roasted. Then remove the meat from the pan and keep warm. In the remaining pan juices, fry the garlic and ginger with the red curry paste over medium heat. Add a little more coconut oil if desired. Now add the frozen peas to the pan, fry briefly, and add the pineapple. Mix well until the peas and pineapple have taken on the red color of the curry paste. Then deglaze with the coconut milk and season with curry, garam masala, salt, and pepper. Add the meat and half of the spring onions and simmer for a few more minutes over medium heat. Serve with a side dish (rice, if desired) and sprinkle with the remaining spring onions.