Chicken stew with sweet potatoes, pineapple and coconut milk

Ingredients for 6 servings:

• 800 g chicken breast fillet(s), diced or shredded
• 1 onion(s), diced
• 4 tbsp oil
• 2 tbsp curry powder
• 600 g sweet potatoes, diced
• 1 piece(s) ginger root, approx. walnut-sized, sliced
• 2 red bell peppers, diced
• 600 g pineapple, fresh, diced
• 400 ml chicken broth
• 400 ml coconut milk
• salt and pepper
• Cayenne pepper
• Paprika powder
• Coriander leaves or paste from the jar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Asian-inspired

Sauté the onions in a little oil in a pan or pot. Add the meat and dust with curry powder, brown, and then remove from the pan. Sauté the sweet potatoes and ginger in the remaining oil and add the diced bell peppers. Pour in the stock and add the pineapple chunks. Simmer for about 15 minutes. Add the coconut milk and meat. Season with salt and pepper, cayenne pepper, and paprika, and simmer for another 10 minutes. If desired, stir in 1-2 tablespoons of coriander leaves or paste before serving.